Chicken Spaghetti

By Caaren

Awesome white-sauce spaghetti sauce. Best if used with a rotiserie chicken (Costco is absolutely best choice)

Ingredients

• 3 T. butter
• 3 pounds chicken, chopped
• 1 t. salt
• 1/4 t. pepper
• 1/2 c. chopped celery leaves
• 1 onion
• 3 cloves garlic, minced
• 2 sprigs rosemary, chopped fine
• 1 c. boiling water
• 5 T. butter
• 4 c. fresh mushrooms, sliced thick
• 3 T. flour
• 1 1/2-2 c. light cream
• 2/3 c. grated Romano cheese
• 1/4 c. dry sherry
• 1 lb. spaghetti

Details

Servings 6

Preparation

Step 1

Heat 3 T. butter in heavy skillet. Add onions, garlic, and rosemary. Cook until transparent. Add chicken, salt, pepper, celery leaves, and water.
Cover tightly and simmer about 10 minutes (if chicken pre-cooked) to 35 minutes (if chicken is raw). Lift out chicken pieces and cool to remove meat from bones and cut into bite-size pieces.

Heat 5 T. butter in heavy saucepan. Add mushrooms and cook gently 3 minutes, stirring. Sprinkle in flour, sir to blend. Cook flour and butter for 1-2 minutes. Remove from heat.

Measure chicken stock from above, add enough light cream to make 3 c. liquid. Add to mushroom mixture all at once, stirring to blend. Return to moderate heat, cook until boiling, thickened and smooth, stirring constantly. Add chicken peaces, cheese and sherry. Heat well. Serve over hot spaghetti noodles, cooked al dente.