EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 3 Qt. casserole with cover
- Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
- 1/4 cup butter or margarine 50 ml
- 1/4 cup flour 50 ml
- 1 cup chicken broth 250 ml
- 1 cup half 'n half 250 ml
- 4 cups cut-up cooked turkey or chicken 1 L
- 1 package spaghetti, (8 oz.) cooked and drained (250 g)1
- 1 can sliced mushrooms (4 oz.) drained (65 mL) (125 g,) 1
- 2 tbsp sherry, optional 25 ml
- 1/4 cup grated Parmesan cheese 50 ml
PROCEDURE:
- Heat butter in a 3-quart (3 L) casserole at P3 2 minutes, or until melted.
- Stir in flour.
- Gradually add broth and half 'n half; stir until smooth.
- Cook at P4 7 - 8 minutes, or until sauce is thickened; stir three times.
- Stir in turkey, spaghetti, mushrooms and sherry.
- Cover with lid.
- Cook at P4 12 - 14 minutes. Stir twice.
- Top with Parmesan cheese.
- Let stand, covered, 5 minutes before serving.
CHEF's TIP:
You can use any type of poultry for this dish