Recipe by kevin4201
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.
- 4 boneless chicken breasts
- 1 teaspoon onion salt
- 1 1⁄2 teaspoons celery salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon nutmeg
- 6 tablespoons butter
- 1⁄2 teaspoon salt
- 2 tablespoons flour
- 1 cup whipping cream
- 2⁄3 cup parmesan cheese
- 1 tablespoon lemon juice
- 1⁄4 teaspoon paprika
- 1⁄2 lb uncooked spaghetti
Directions See How It's Made
- 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. (add more water as needed).
- 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!