Categories: Pasta

Ingredients

• 4 tbls unsalted butter
• 1 8 oz package sliced mushrooms
• 1 14 oz can low sodium chicken broth
• 1 1/3 cups half and half
• 3 tbls dry sherry
• 1/2 tsp kosher salt
• 1/4 tsp coursly groud black pepper
• 1/8 tsp grated nutmeg
• 3 cups (1 lb) cooked boneless, skinless chicken cut into strips
• 1/2 lb spaghetti, half and cooked
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven 425 degrees

2. melt butter in large nonstick skillet over medium high heat. Adde mushrooms saute 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half and half, cook stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly.

3. Stir in sherry, salt, pepper and nutmeg. Remove from heat and stir in chicken.

4. Combine Spaghetti and chicken mixture. Toss gently and spoon into a 13×9 in baking dish or shallow 3 quart backing dish. Sprinkle with cheese.

5. Bake 20 minutes or until golden brown and bubbly.

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