This recipe makes a large meal and freezes well.
180g raw
spaghetti, broken
80g
butter or margarine
60g
(125ml) flour
250ml
fresh cream
60ml dry
sherry
700ml hot
chicken stock, one cube
250g
button mushrooms, wiped and sliced
600g
skinless chicken meat, cooked
20g
(50ml) grated parmesan or cheddar cheese
Salt and pepper
Cook
spaghetti in rapidly boiling salted water until just tender. Drain.
Melt the
butter in a saucepan, blend in the flour, cook one minute.
Remove
from heat and stir in the stock.
Return to
heat cook stirring continuously, until sauce thickens.
Stir in
cream sherry and seasoning.
Remove
from heat and add spaghetti, mushrooms, and cooked chicken
Turn into
lightly greased dish.
Sprinkle with cheese and bake at 180c for 25 – 30
mins.
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