Chicken Tetrazzini

• 8 ounces dried pasta (thin spaghetti or angel hair recommended)
• 2 tablespoons vegetable oil
• 1 medium onion, sliced into slivers
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 2 tablespoons all-purpose flour
• 5 oyster mushrooms, slivered
• 2 cups roasted chicken (page 16) shredded by hand or using two forks
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Bring 3 quarts of water to a rolling boil in a large pot.
2. Add the pasta and let boil until cooked to desired tenderness.
3. Drain and set aside.
4. In a large skillet, heat the oil over medium-low heat.
5. Add the onion and saute until translucent.
6. Add the garlic powder, white pepper, and flour to the skillet and cook for 2 minutes, stirring frequently.
7. Be careful not to let the mixture brown.
8. Add the mushrooms, chicken, stock, cream, and salt and black pepper.
9. Stir well to completely cover the chicken.
10. Cover and let cook for 15 to 20 minutes over low heat.
11. Serve over the cooked pasta.

pasta, vegetable oil, onion, garlic, white pepper, flour, oyster mushrooms, chicken, chicken stock, heavy cream, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/chicken-tetrazzini-378704 (may not work)