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Ingredients
- 2 tbsp butter
- 2 tbsp plain flour
- 750 ml hot chicken stock
- 1 tbsp dry sherry
- a few drops of Tabasco
- 1 egg yolk, beaten
- sea salt & freshly ground pepper
- 3 tbsp cream
- ½ cooked chicken, skin removed & chopped
- 250 gm spaghetti
- 2-3 tbsp chopped fresh parsley
- freshly grated parmesan
Directions
- Preheat oven to 180°C fan forced (200°C normal).
- Gently melt the butter in a heavy-bottomed pot. Then add the flour and briefly cook, continually stirring.
- Add the hot stock all at once and vigorously whisk until well combined. Briefly cook until thickened.
- Then add the sherry, Tabasco, egg yolk, seasonings and cream. Whisk well, add the cooked chicken and stir well. Remove from the heat.
- At the same time, cook the spaghetti in a large pot of lightly salted, boiling water until a little under al dente. Drain well and toss with most of the sauce.
- Then transfer the mixture to a large gratin dish (or ovenproof dish), spoon the remaining sauce over the top and sprinkle with a generous amount of parmesan. Cook in the oven for 10 mins until the cheese has melted and browned a little.
- Serve garnished with chopped parsley and a simple green salad dressed with a little balsamic and olive oil on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 4 servings | |
| Calories 698 | |
| Calories from Fat 305 | 44% |
| Total Fat 34.17g | 43% |
| Saturated Fat 13.05g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 569mg | 24% |
| Potassium 623mg | 18% |
| Total Carbs 51.69g | 14% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.06g | 1% |
| Protein 42.08g | 67% |
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