Chicken Tetrazzini

Wow, this was a yummy dinner. I have never heard of it before but when I saw the recipe I decided that I needed to try it out. My husband hates mushrooms so I was going to make it without but then decided, "no way, I'm not catering to him! I'm getting mushrooms!". So off to the store for mushrooms. It was so worth it. I haven't had mushrooms for a long time since I never buy them so this was delicious.

Ingredients

8 OUNCES SPAGHETTI
8 OUNCES SLICED FRESH MUSHROOMS
4-6 SKINLESS CHICKEN BREASTS OR 8 BONELESS SKINLESS THIGHS (CUT IN BITE-SIZE PIECES)
1 TABLESPOON BUTTER
1 ½ TABLESPOONS LEMON JUICE
3-4 TABLESPOONS BUTTER
6 TABLESPOONS FLOUR
½ TEASPOON PAPRIKA
1/8 TEASPOON NUTMEG
¾ TEASPOON SALT
½ TEASPOON PEPPER
1 CAN CHICKEN BROTH (14 ½ OUNCES)
1 CUP SKIM MILK
¾ CUP PARMESAN CHEESE
SPRINKLE PAPRIKA

Cook and drain spaghetti. Stir fry the mushrooms and the chicken pieces with the 1 tablespoon butter and the lemon juice until chicken is done, about 15-20 minutes. Toss with the cooked spaghetti. Set aside. Melt the 3-4 tablespoons of butter and stir in the flour and spices. Add broth and stir until the sauce thickens, then add the milk. Pour the sauce over the spaghetti. Mix. Place mixture into a 9x13-inch pan. Sprinkle with Parmesan cheese and paprika and bake at 400 degrees for 20-25 minutes or until browned and bubbly.

*I had some spaghetti from another night so I just used that. My advice would be if you are cooking spaghetti just to make this, make sure it is still a little under cooked. Since mine was cooked all the way, it got a little too cooked and soggy from then baking it in the oven. Still good but just mushy.
*I only used 3 small chicken breasts and there was tons of meat.