Chicken Tetrazzini

Ingredients

8-12 ounces (dry weight) spaghetti; broken in pieces
5 Tablespoons butter or margarine
6 Tablespoons flour
3 cups chicken or turkey broth
1 cup light cream
1 teaspoon salt
pepper
1/2 cup canned mushrooms, including juice
3 cups cooked chicken or turkey, cubed
1/2 cup fresh grated Parmesan cheese
1/2 cup cheddar cheese

Cook spaghetti in boiling salted water until just tender (do not overcook).

Melt butter; blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt, pepper, drained spaghetti, mushrooms and cooked chicken.

Spoon into 2 to 3 quart casserole dish. Sprinkle with cheeses. Bake in preheated oven at 350 for about about 30 minutes or until bubbly and lightly browned. Stir before serving. Great reheated.

I wish I could take credit for this recipe but it was actually given to me by my home teachers (husband and wife). She demonstrated it at an Enrichment class and absolutely everyone LOVED it!!

Lemon Pasta Sauce

Ingredients:
4 T butter
1 C heavy whipping cream
2-3 TBS fresh lemon juice
1 tsp grated lemon zest
1 tsp grated lime zest
1 cup beef broth

10 oz uncooked pasta.

Directions:
In a large sauce pan combine butter, cream, beef broth and simmer over medium heat until reduced to half. Add the lemon juice, lemon and lime zest and set aside. Next, bring a large pot of lightly salted water to boil and cook pasta for 8 to 10 minutes. Toss with pasta and serve.