Description
The italian inn opened in tulsa, ok in 1942, a family restaurant and a favorite of mine until it closed in 1992.
Save this recipe for thanksgiving leftovers and substitute with turkey. This recipe is from the italian inn cookbook.
Ingredients
- Chicken
- Sweet Red Peppers
- Unsalted Butter
- Flour
- Chicken Broth
- Heavy Cream
- Salt & Freshly Ground Black Pepper
- Tabasco Sauce
- Dry White Wine
- Spaghetti
- Breadcrumbs
- Parmesan Cheese
- Sliced Almonds
Instructions
- Remove the meat from the chicken, discard bones and skin and cut chicken into bite size
- Pieces
- Cut the peppers into dice
- Make a veloute sauce: melt the butter in a heavy saucepan, then stir in the flour
- When it is cooked and bubbling, stir in the chicken stock gradually, continuing to stir until the sauce is thickened
- Add the cream, and season with the salt, pepper, tabasco and wine
- Put the chicken and diced peppers in the sauce, and hold over low heat while you cook and drain the spaghetti
- Stir the cooked and drained spaghetti into the chicken mixture, and pour into a prepared greased baking dish
- Cover the top with the breadcrumbs, parmesan cheese and almonds
- Dot with butter and place in 475 oven for a few minutes until the topping is glazed and bubbling