Chicken Tetrazzini


1/2 pound spaghetti broken into small pieces
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1 kg cubed chicken breast
1/2 cup flour
1 teaspoon salt
dash pepper
6 tablespoons oil (peanut preferred)
2 tablespoons garlic
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2 cups sliced mushrooms
1/2 onion, finely diced.
4 tablespoons oil or butter
1 tablespoon sherry
Dash nutmeg
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8 cups milk
2 tablespoons chicken stock
1/2 cup butter
1 teaspoon salt
dash pepper
2 tablespoons corn starch
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2 cups grated mozzarella
Cook the pasta until soft, in salted water for about 8 minutes. 
In a plastic bag add flour/pepper/salt and shake chicken to coat.  In a hot fry pan add oil, and garlic; when hot brown chicken on both sides, about 3 minutes each.  Remove from pan and drain on paper towel.  
In a separate sauce pot or in the microwave make the sauce:  Heat milk and chicken stock, butter on medium heat (in the microwave heat on high for 1 minute at a time, stirring every minute..) until boiling, stirring constantly.
In a separate bowl add 1/4 cup water and cornstarch; mix well and add to sauce. 
Mix constantly while boiling for 1 minute; remove from heat and continue stirring for 1 minute.
Remove pasta from stove and rinse/drain well.  
Pour 1/2 pasta and then 1/2 sauce into a roasting pan
Add cooked chicken and mushrooms
Add balance of pasta and sauce
Cover completely with mozzarella cheese and garnish with parsley
If fresh heat at 400 for about 30 minutes.
If frozen heat covered for 40 minutes and uncovered for 5-10 or until sauce is bubbling. 


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                         This recipie was found at Uncle Bucks Recipie HomePage
                               http://www.askauntsue.com/r/Default.htm            


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