1 (3 1/2 to 4 lb.) chicken, quartered
2 tsp. pepper
1 (9 oz.) pkg. fresh angel hair
4 tbsp. butter
3/4 lb. mushrooms, sliced
1/4 c. flour
1/2 tsp. salt
1 c. light cream
1/4 c. sherry
1/2 c. grated Parmesan cheese

Place chicken and pepper in two quarts water and simmer, covered, for about an hour or until tender. Remove chicken, bring broth to a boil and cook angel hair for 45 seconds. Remove angel hair (reserving broth) and place in a two-quart shallow baking dish. Cover. Boil broth down to two cups. (At a good boil, this takes about 20 minutes.)

While broth boils, remove skin and bones from chicken and discard. Cut meat into pieces. Preheat oven to 350 degrees. Saute mushrooms in butter until limp. Stir in flour and salt. Gradually add broth, cream and sherry, stirring until thickened. Add chicken. Pour over angel hair and sprinkle with cheese. Bake 20 minutes. Garnish with chopped parsley.

Can use spaghetti or linguini.