Chicken Tetrazzini, No Whipping Cream Required

• 8 ounces dried spaghetti or 8 ounces linguine
• 2 cups sliced fresh mushrooms
• 1/2 cup sliced green onion (4)
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup all-purpose flour
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 1/4 cups chicken broth
• 1 1/4 1 1/4 cups half-and-half or 1 1/4 cups light cream
• 2 cups chopped cooked chicken or 2 cups turkey
• 2 tablespoons dry sherry (optional)
• 1/4 cup grated parmesan cheese
• 2 tablespoons snipped fresh parsley (optional)
• 1/4 cup sliced almonds, toasted (optional)

1. Cook spaghetti or linquine according to package directions; drain.
2. Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter or EVOO until tender.
3. Stir in flour, pepper and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly.
4. Stir in chicken, sherry (if using), and half of Parmesan cheese. Add cooked spaghetti; stir gently to coat.
5. Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with the remaining Parmesan cheese and the almonds.
6. Bake in a 350 degree oven, uncovered, for 15 minutes. If desired, sprinkle with parsley before serving.

linguine, mushrooms, green onion, butter, flour, black pepper, ground nutmeg, chicken broth, light cream, chicken, sherry, parmesan cheese, parsley, almonds

Taken from www.food.com/recipe/chicken-tetrazzini-no-whipping-cream-required-279164 (may not work)