- 8 ounces [227 g] spaghetti cooked in the usual manner
- 2 ounces [57 g] Parmesan cheese, shredded
- 4 tablespoons [60 ml] 15% cream
- 8 ounces [227 g] frozen asparagus
- 2 tablespoons [30 ml] butter or margarine
- 2 tablespoons [30 ml] all-purpose flour
- Salt and pepper to taste
- 1/2 teaspoon [2.5 ml] thyme
- 1 cup [250 ml] chicken broth
- 3/8 cup [90 ml] white wine
- 12 ounces [340 g] chicken cut into small cubes
- 3 tablespoons [45 ml] slivered almonds
- Paprika
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- Place cooked spaghetti in a large service dish, sprinkle with cheese and add cream.
- Stir well and set aside.
- Cook asparagus in a covered dish, 3 or 4 minutes on 'HIGH', stirring once.
- Drain and cut into 1 inch pieces.
- Melt butter in a covered dish [2 1/2 cups / 625 ml], 15 to 30 seconds on 'HIGH'.
- Add flour, seasonings and thyme.
- Gradually incorporate broth and wine, then heat 4 or 5 minutes on 'HIGH', stirring once.
- Add chicken and asparagus to the sauce, stir well, then pour over spaghetti.
- Stir gently, sprinkle with almonds and paprika.
- Heat 4 or 5 minutes on 'HIGH'.
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