Chicken Tetrazzini
A classic chicken dish  

1/2 pound spaghetti broken into small pieces
1 kg cubed chicken breast
1/2 cup flour
1 teaspoon salt
dash pepper            1 teaspoon salt
6 tablespoons oil (olive if available)             2 tablespoons corn starch
2 tablespoons garlic              2 cups grated mozzarella     
2 cups sliced mushrooms             1 tablespoon sherry
1/2 diced onion              Optional:
4 tablespoons oil            1/4 cup parsley (granish)
Dash nutmeg
8 cups milk
2 tablespoons chicken stock
1/2 cup butter
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. Heat at 400 for about 30 minutes.

  

Don't be shy with the cheese for the authenic taste. This is a double recipe; 1/2 ingredients if only for 1 meal.

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BUCK