Chicken Tetrazzini

• 1 (3 lb.) fryer, cooked, skinned, boned and broken into small pieces (save all the broth)
• 1/4 c. butter
• 12 oz. fresh mushrooms, sliced
• 1 green pepper, chopped
• 1 clove garlic, minced
• 3 Tbsp. flour
• 4 tsp. salt, divided
• 1/4 tsp. pepper
• 1 qt. warm chicken broth (reserve liquid from cooking chicken)
• 1 c. heavy cream, warmed
• 2 egg yolks, lightly beaten
• 1/4 c. dry white wine
• 1 bay leaf
• 8 oz. thin spaghetti
• 2/3 c. grated Parmesan cheese

1. In a large frypan, melt butter over medium heat.
2. Add mushrooms, green pepper and garlic; saute about 5 minutes.
3. Stir in flour, 1 teaspoon salt and the pepper.
4. Slowly add 1 1/2 cups of warm chicken broth and the warm cream, stirring until thickened, about 3 minutes.
5. Reduce heat to low and add wine.
6. To the beaten egg yolks, add several tablespoons of the hot white sauce, stirring well, then add mixture to frying pan; continue to stir.
7. Add chicken pieces, stirring until
8. mixture is thoroughly heated, about 3 or 4 minutes.

fryer, butter, fresh mushrooms, green pepper, clove garlic, flour, salt, pepper, warm chicken broth, heavy cream, egg yolks, white wine, bay leaf, thin spaghetti, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782912 (may not work)