Chicken Tetrazzini

Instructions

1. In a large pan boil water along with salt. Cook the spaghetti till done. Rinse to stop cooking, drain and keep aside.
2. In a large heavy bottomed pot or wok over medium high heat add 2 -3 Tbsp oil. Add the mushroom and saute a couple of minutes till they soften. Next add the diced onions, bell pepper and cook till they are golden brown and soft. Stir continuously. Add the garlic to the pan and saute for another minute or two, till you can smell the fragrance of the garlic. Add salt to season. Remove all and keep them aside.
3. In the same pot, melt 4 tbsp butter add the all purpose flour. Keep stirring until light golden. Now add the chicken stock, milk, heavy cream, mozzarella cheese, pepper, salt and lime juice. Simmer to bring to a thick consistency.
4. Return the cooked spaghetti, sauted mushroom – onion , shredded chicken to the wok, sprinkle the parsley and stir well to combine.
5. Transfer to a oven proof vessel. Sprinkle generously with the shredded mozzarella. Bake in a pre -heated oven at 350°F or 180 °C for 25 – 30 minutes till the cheese is nicely melted and has turned a little crispy and light brown in colour. Serve hot couple with some dinner rolls or garlic toasts. This is a complete meal by itself.