Prep 20 mins
Cook 15 mins
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.
- 3 1⁄2-4 1⁄2 lbs chicken, cooked
- 2 sweet red peppers, peeled
- 6 tablespoons unsalted butter
- 6 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- salt & freshly ground black pepper
- 1⁄4 teaspoon Tabasco sauce
- 2 tablespoons dry white wine
- 1 lb spaghetti
- 1 cup breadcrumbs
- 1 cup parmesan cheese
- 1⁄2 cup sliced almonds
- 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 475º oven for a few minutes until the topping is glazed and bubbling.
This was very good - especially the next day. I'm used to "tetrazini" w/ mushrooms so I think I would add them next time. Also I would saute the red peppers w/ some onions before adding to the mixture. Thanks for posting!