Chicken Tetrazzini - cooking recipe

Ingredients

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

Preparation

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