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

Preparation time: 25 minutes. Baking time: 20 minutes (375 degrees). Serves 4 to 6. Cook pasta per package directions. While the 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 the broth. Bring to a boil and simmer until slightly thickened. Stir in cream, chicken and cheese. Heat butter and lemon juice in a skillet. Saute mushrooms until juice cooks off, about 5 minutes. Drain pasta, combine with the cream mixture. Place half in a shallow baking dish. Spread mushrooms over the pasta mixture, 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.