8 oz. thin spaghetti
3 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. cayenne or black pepper
1 tsp. salt
2 c. chicken broth
3/4 c. Half nd Half
2 c. cooked, diced chicken
3/4 c. Parmesan cheese
1 tbsp. butter
1 tbsp. lemon juice
1/2 lb. sliced mushrooms
1/4 c. Parmesan cheese

Cook pasta "al dente" according to package directions. While pasta is cooking, heat the butter in a saucepan. Add flour. Cook for a few minutes, stirring. Add pepper and salt, and slowly stir in broth. Bring to a boil and simmer until slightly thickened. Stir in cream, chicken, and cheese. Heat butter and lemon juice in skillet.

Saute mushrooms until juice cooks off, about 5 minutes. Drain pasta. Combine with the cream mixture. Place half in shallow baking dish. Spread mushrooms over pasta, reserving some for garnish. Top with remainder. Sprinkle with cheese and reserved mushrooms. Bake at 375 degrees for 20 minutes or until bubbly and lightly browned.