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Dan’s Creamy Chicken And Pasta

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Chicken, Main dish, Pasta, Poultry 6 Servings

INGREDIENTS

1 lb Thin spaghetti, dry
2 qt Chicken broth
3/4 c Sliced celery
3/4 c Slivered onions
1 c Cooked chicken, diced into
Bite-sized pieces
4 T Butter, up to 8 tb can be
Used for a richer product), Used for a richer product
3 T Grated parm or romano cheese
1 c Milk
2 T Flour
Salt and Pepper to taste

INSTRUCTIONS

Bring the broth to a boil in a large pan.  While it is coming up to
the boil, add the celery, onion and chicken. Break the thin spaghetti
into smaller pieces, about 3 or 4 inches in length. Drop them into  the
boiling broth. Cook the spaghetti until done. Most of the broth  will
be absorbed by the pasta.  If it gets too dry add a little  water. In a
small bowl, wisk together the milk and the flour until  the flour is
completely incorporated. Pour it into the boiling  spaghetti pot and
stir to completely mix. As soon as the sauce has  thickened, shut off
the heat and immediately add the grated cheese.  Taste for seasoning
and add salt and pepper according to taste. This  tasting is very
important because some of the initial broth which you  used will have
varying amounts of salt. I happened to use a homemade  broth which had
a little salt in it and I needed to add salt. If you  use a canned
broth, it will probably not require as much salt as most  canned broths
have plenty to begin with.  Recipe created, tested. typed and served by
Dan Johnson Posted to  MM-Recipes Digest V4 #337 by scotlyn@juno.com
(Daniel S Johnson) on  Dec 29, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 236
Calories From Fat: 114
Total Fat: 12.7g
Cholesterol: 29.7mg
Sodium: 1448mg
Potassium: 444.4mg
Carbohydrates: 17.5g
Fiber: 1.3g
Sugar: 7.9g
Protein: 12.1g


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