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Chicken Tetrazzini

pasta, chicken - breast

1 lb spaghetti
1 tablespoon vegetable oil
2 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup diced celery
1 onion; chopped
1/4 cup diced sweet red or green pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 cup light cream
1/4 cup dry white wine or milk
3/4 teaspoon salt
pinch freshly ground pepper
2 cups cubed cooked chicken
2 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded Cheddar cheese

In large pot of boiling salted water, cook spaghetti until al dente (tender but firm). Drain, toss with oil and set aside. In small saucepan, melt butter and sauté mushrooms, celery and onions for about 5 minutes or until tender. Add sweet pepper and sauté for 2 minutes. Stir in flour, stock, cream, wine, salt and pepper. Cook over low heat for about 10 minutes or until sauce thickens, stirring constantly. Fold in chicken and parsley. Arrange cooked spaghetti in 12- x 8-inch baking dish. Toss with chicken mixture. Sprinkle with Parmesan and Cheddar cheeses. Serve. If reheating is necessary, cover with foil and-bake in 350 F oven for 20 to 25 minutes or until hot.

Contributor: Canadian Living - February, 1986

Yield: 4 servings

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