Description
This is the number one most requested dish at my house. Even my picky pre-teen daughters love this.
Legend has it that this dish is named after a nineteenth century opera singer, luisa tetrazzini.
This dish must be made a day in advance.
Ingredients
- Boneless Chicken Breasts
- Onion Salt
- Celery Salt
- Pepper
- Nutmeg
- Butter
- Salt
- Flour
- Whipping Cream
- Parmesan Cheese
- Lemon Juice
- Paprika
- Spaghetti
Instructions
- Cook chicken in lots of water until done
- Save the stock!
- Tear chicken into pieces and toss with onion salt and celery salt
- Set aside
- Cook 1 / 2 lb of spaghetti per label directions in the reserved chicken stock
- Drain spaghetti and place in 9 x 13 baking dish
- In a skillet heat 3 tbsp butter, 1 tbsp lemon juice and 1 / 2 tsp salt until melted
- Pour this mixture over cooked spaghetti and toss lightly
- In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1 / 2 tsp pepper, 1 / 8 tsp nutmeg and 1 / 4 tsp paprika until smooth and thick
- Remove from heat
- Add whipping cream to above mixture and stir
- Add the above to the chicken and toss
- Spoon chicken evenly over spaghetti
- Cover the chicken and spaghetti with 2 / 3 cup of grated parmesan cheese
- Cover and refrigerate overnight
- Cook uncovered for 25 minutes in a 400 degree oven and enjoy!