Chicken With Spaghetti (Polio Tetrazzini) Recipe
Ingredients
3 tablespoons (60 g) butter or margarine
2 tablespoons flour
2 cups (500 ml) chicken stock
salt and pepper to taste
1 cup (250 ml) cream
3 tablespoons sherry
1/2 lb (250 g) spaghetti
3 cups diced chicken
3 tablespoons whipped cream
grated Parmesan cheese
Directions
Melt the butter or margarine in a saucepan.
Stir in the flour.
Gradually add the chicken stock, stirring constantly.
Season to taste with salt and pepper.
Remove from heat and add the cream and sherry.
Cook spaghetti in boiling salted water until tender.
Drain.
Add half the sauce to the spaghetti.
Mix the other half with the chicken.
Put the spaghetti in a well-buttered baking dish.
Place the chicken in the center.
Spread whipped cream on top and sprinkle with Parmesan cheese.
Bake in a 375°F (190°C) oven for about 30 minutes or until heated thoroughly
Stir in the flour.
Gradually add the chicken stock, stirring constantly.
Season to taste with salt and pepper.
Remove from heat and add the cream and sherry.
Cook spaghetti in boiling salted water until tender.
Drain.
Add half the sauce to the spaghetti.
Mix the other half with the chicken.
Put the spaghetti in a well-buttered baking dish.
Place the chicken in the center.
Spread whipped cream on top and sprinkle with Parmesan cheese.
Bake in a 375°F (190°C) oven for about 30 minutes or until heated thoroughly
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