- chicken - 1 piece
- 1/2 cup butter
- mushrooms - 480 Grams
- dry white wine - 1/2 cup
- salt and pepper - - To taste
- flour - 1/4 Glass
- chicken broth - 2 cups
- whole milk - 1 / 2-1 Glass
- Parmesan cheese - 1 cup
- olives - 1 cup
- thin spaghetti - 450 Grams
1. Place the chicken in a pot of water and cook over medium-low heat for 30 to 40 minutes. Remove the chicken from the pan and allow to cool slightly. Save the broth in a saucepan. 2. Melt 2 tablespoons of butter in a large frying pan. Add mushrooms, 1/4 cup of white wine, sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes until the liquid completely evaporates. Remove the mushrooms from the frying pan. Set aside. 3. Bring the broth to a boil. Break the spaghetti into three parts. Add the spaghetti to the boiling broth and cook until done. Remove the meat from the bones and chop until 2 cups of meat are obtained. 4. Heat the frying pan over low heat. Add 6 tablespoons of butter. Sprinkle with flour and mix. Cook for 1 to 2 minutes. Pour 2 cups of broth and whisk. Pour in the milk, up to 1/4 cup of wine, salt and pepper to taste. Cook until thick. Remove from heat, add Parmesan cheese and mix. 5. Add mushrooms, chicken and sliced olives. Mix. Add cooked spaghetti and stir. 6. Put the mixture in a baking dish. Sprinkle with cheese. Bake at a temperature of 160 degrees to a golden brown. Serve with salad and bread.
Servings: 8