4 lb. chicken
6 tbsp. butter
1 c. clear chicken broth
1/4 c. dry white vermouth
Salt and pepper to taste
8 oz. pkg. thin spaghetti
1/2 lb. mushrooms, slice
5 tbsp. flour
2 c. half and half
3/4 c. freshly grated Parmesan

Steam chicken; bone; skin and cut in 1 inch cubes. Saute mushrooms in 2 tablespoons of the butter; add to chicken. Make a white sauce of the remaining 4 tablespoons of butter, flour, broth, and half and half; stir in vermouth and 1/4 cup of the Parmesan; add chicken-mushroom mixture and heat. Meanwhile, cook spaghetti according to package directions and drain. Pour chicken-mushroom sauce over spaghetti and sprinkle with remaining Parmesan. Serve very hot. Makes 6 servings.