Ingredients Jump to Instructions ↓

  1. 5 tablespoons butter, divided

  2. 1 pound fresh mushrooms, sliced (about 5 cups)

  3. 2 cups diced cooked chicken

  4. 3 chicken bouillon cubes

  5. 2 cups boiling water

  6. 1 cup whipping cream

  7. 3 tablespoons flour

  8. 3/4 cup grated Romano or Parmesan cheese

  9. 1/8 teaspoon ground white pepper

  10. 1 pound spaghetti, cooked

Instructions Jump to Ingredients ↑

  1. In large skillet, melt 2 tablespoons of the butter. Add mushrooms and cook until softened, about 5 minutes. Add chicken; cook until heated through; set aside.

  2. Dissolve bouillon cubes in boiling water; stir in cream; set aside. In a large saucepan, heat remaining butter. Stir in flour. Gradually add bouillon and cream mixture, stirring constantly. Simmer over low heat until slightly thickened. Stir in cheese and white pepper. Add reserved mushrooms and chicken; heat through. Serve over hot spaghetti.


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