 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Just a touch of nutmeg adds to the great taste of this classic. Ingredients:
2 boneless skinless chicken breast halves, cubed |
1/4 cup butter |
2 cups sliced mushrooms |
1/4 cup flour |
2 cups chicken broth |
1/4 cup light cream |
1 teaspoon chopped parsley |
1 teaspoon salt |
1/4 teaspoon nutmeg |
1/4 teaspoon pepper |
3 teaspoons dry white wine |
8 ounces spaghetti, cooked and drained |
3/4 cup parmesan cheese |
Directions:
1. In skillet, cook chicken in butter, 2 minutes.
2. Add mushrooms, cook and stir 2 minutes.
3. Stir in flour, add the broth.
4. Cook, stirring, until sauce comes to a boil.
5. Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine.
6. Fold in the spaghetti.
7. Put in a greased pan or casserole dish.
8. Sprinkle with parmesan.
9. Bake, uncovered at 350* for 30 minutes.
|
|