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4 lb chicken, cut up
1 lb fresh mushrooms, thinly slice
sliced
6 tbs margarine
4 tbs olive oil
3 cloves garlic, minced
1 lb spaghetti
4 tbs flour
2 cups heavy cream
1 can parmesan cheese, grated
nutmeg to taste
In a Dutch oven, combine chicken with enough salted water to
cover meat by 2in. Bring to boil, simmer for 20 minutes. Let cool. Separate the meat from the sin and bones. Return the skin and bones to broth. Cut meat into strips and
reserve. Simmer broth until reduced by 1/2.
Strain and discard solids. Boil stock until reduced to 2 cup. In a large skillet, sauté mushrooms and garlic in 2tbls margarine and 2 tbs olive oil until soft. Add remaining margarine and olive oil. Add
flour and stir well into a roux. Stir in reserved broth and cream. Add nutmeg, salt and pepper to taste. Bring sauce to boil,
reduce heat and simmer C5 minutes. Cook spaghetti in large pot until soft. Drain well. Stir 1/2 mushroom sauce into
spaghetti and place into Dutch oven. Add chicken meat to remaining sauce. Spoon into center of spaghetti. Sprinkle
well with parmesan cheese and bake at 350 for 25-30 minutes. Serve with rest
of parmesan cheese.
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