Chicken Tetrazzini - cooking recipe

Ingredients

1 fryer, cooked, boned and cut up
1/4 c. butter
12 oz. fresh mushrooms, sliced
1 green pepper, chopped
1 clove garlic, chopped
3 Tbsp. flour
4 tsp. salt
1/4 tsp. pepper
1 qt. chicken broth
1 c. heavy cream
2 egg yolks
1/4 c. dry white wine
1 bay leaf
2/3 c. Romano cheese
8 oz. thin spaghetti

Preparation

In large frypan, melt butter over medium heat.
Add mushrooms, green pepper and garlic.
Saute 5 minutes.
Stir in flour, salt (1 teaspoon) and pepper.
Slowly add warm cream and chicken broth (1 1/2 cups).
Cook, stirring, until thickened.
Reduce heat to low and add wine.
To beaten egg yolks add a little of the wine sauce then add to mixture in pan.
Add chicken pieces, stirring until heated.
Cook spaghetti in remaining broth and water.
Add remaining salt and bay leaf to broth.
Arrange in greased shallow 2-quart baking dish.
Spoon sauce over spaghetti and sprinkle with cheese.
Bake at 300\u00b0 for 30 minutes.
Garnish with olives.