Spaghetti Tetrazzini

4 chicken breasts

2 Tbsps. butter or margarine

¼ cup dry white wine or chicken broth

1 ½ cups fresh sliced mushrooms

½ tsp. salt

¼ tsp. pepper sauce:

1/3 cup butter or margarine

1/3 cup flour

1 ½ cups chicken broth

1 cup milk (optional)

¼ tsp. salt

Dash pepper

¼ tsp. paprika

½ cup grated parmesan cheese, divided

12 ozs. spaghetti

1.     Remove chicken from bone and cut in strips. In fry pan, brown strips of chicken in butter.

2.     Add wine, sliced mushrooms, salt, and pepper. Simmer until chicken is tender.

3.     In a small saucepan, prepare béchamel or Veloute sauce. Blend together butter and flour. Gradually and chicken broth and, if béchamel sauce is really desired the milk, salt, pepper and paprika. Cook and stir until thickened and smooth.

4.     Add chicken mixture and ¼ cup grated Parmesan cheese. Simmer 2- 3 minutes. Prepare spaghetti. Drain.

5.     Pour prepared sauce over cooked spaghetti. Sprinkle with remaining parmesan cheese. 4-6 servings.