8 oz. thin noodles or fettucini
1 garlic clove, mashed
6 fresh parsley sprigs (leaves only)
2 tbsp. olive oil
1/2 lb. fresh mushrooms, sliced
1 bay leaf, crumbled
1/2 tsp. salt
1/4 tsp. black pepper
6 tbsp. fresh sweet butter
2 tbsp. all-purpose flour
1 c. hot chicken broth
1/2 c. light cream, warmed
1/4 c. dry white wine
1 c. diced, cooked chicken (from wings, legs, etc.)
8 thin slices breast (from poached chicken or capon)
1/4 c. grated Parmesan cheese

Cook the noodles in boiling, salted water for 10 minutes and drain. Chop garlic and parsley together. Place the oil in a skillet; heat and add mushrooms, bay leaf, garlic, parsley, salt and pepper. Cook slowly for 4 minutes; stir. Place the butter in another saucepan; melt and add the flour. Blend. Add hot chicken broth, stirring constantly, until mixture thickens. Remove from the heat. Add cream and wine; stir well. Place drained noodles in a buttered oven casserole. Spoon mushroom mixture over the noodles and arrange chicken over mushrooms. Pour the cream sauce over all and sprinkle the cheese on top.

Bake in preheated moderate 350°F oven for about 15 minutes. Serve with a green salad, a ripe pear, a slice of Fontina cheese and a glass of dry Orvieto.

Serves 4.