Tetrazzini

1 recipe Cream Sauce (below)

1/2 pound sliced mushrooms

2 tablespoons butter

2 tablespoons chopped fresh parsley

1 pound spaghettini, cooked in salted water

3 cups cooked diced chicken or turkey meat

1/2 cup grated Parmesan cheese

Make the cream sauce according to the recipe. Saute the mushrooms in 2 tablespoons butter until just heated through; add the parsley and toss. In a buttered baking dish, combine the spaghettini with half the cream sauce, the mushrooms and parsley.

Add the chicken or turkey to the remaining cream sauce and mix well. Make a well in the center of the coated pasta and add the chicken mixture. Toss to distribute. Top with Parmesan cheese.

At this point the casserole may be wrapped well and frozen or covered and refrigerated until ready to heat or broiled to brown cheese and served immediately.

To re-heat casserole, allow it to come to room temperature and stir in about a cup of milk to rehydrate the sauce as the pasta is absorbent. Cover with Parmesan and bake at 350 for 30 minutes then broil the top to brown.

Low Fat Cream Sauce

2 tablespoons vegetable oil or margarine (butter if you're not too strict)

3 tablespoons flour

1 cup hot skim milk

1 cup hot de-fatted chicken stock

1 cup grated nonfat mozzarella, if desired

1/4 teaspoon salt or to taste

1/4 teaspoon freshly ground black pepper or to taste

1/8 teaspoon ground nutmeg

2 tablespoons Madeira

In a heavy saucepan over medium low heat, heat the oil, margarine or butter and stir in the flour.

Cook the roux until golden and frothing. Stir in the hot milk and chicken stock. Stir in the cheese, if desired, and then add remaining ingredients. Stir until thickened and remove from heat.