Title: Chicken Tetrazzini
Categories: None
Yield: 1 Servings

4 Boneless chicken breasts;
-cut into strips
1 c Chicken broth
1/2 c White wine
1 Onion; finely chopped
1/2 ts Salt
1/4 ts Dried thyme
1/4 ts Pepper
2 tb Minced fresh parsley
6 Mushrooms; sliced (up to 8)
3 tb Cornstarch
1/4 c Water
1/2 c Half-and-half
8 oz Spaghetti; broken in half,
-cooked and drained
1/2 c Grated parmesan cheese

recipes requiring more work - these come from Mable Hoffman’s Crockery
Cookery, ISBN 1-55788-217-7, an absolutely marvelous book

Combine chicken, broth, wine, onion, spices/herbs in pot, cover and cook
low 4-5 hours. Turn to high and add mushrooms. Combine cornstarch in water
and add to pot, stirring well. Cook on high 20 minutes. Stir in pasta,
cream and 1/2 the cheese. Cook 5-10 min (to heat it all up). Serve with
remaining cheese.

Posted to Bakery-Shoppe Digest V1 #183 by Mindy on
Aug 06, 1997