4-5 pieces boneless/skinless chicken breasts or chicken tenders
2 Tbs garlic powder
2 tsp parsley flakes
1 tsp dried oregano
1 can mushrooms
1/4 Cup butter or margarine
4 TBS flour
milk
chicken broth (directions follow)
4-5 servings cooked spaghetti
In a large pot boil the chicken with the garlic, oregano and parsley flakes. Remove the chicken when cooked but reserve the broth, at least 2 cups worth (I try to get all the spices in my reserve). In a large pot melt the butter, then add the flour stirring constantly. Turn heat to low. Now what I do next is NOT an exact science, so start out by estimating. I alternate milk and the broth making a white sauce, stirring to make sure there are no lumps. I think it's about 1 cup each of milk and broth. Once the sauce starts to thicken (you want a creamy consistancy, not runny and not clumpy) add the chicken, mushrooms and spaghetti and stir. I normally add some more garlic at this point, but no matter how much I do, Dave always adds more! Serve with garlic bread! Try sprinkling parmeson cheese over the tetrazini, it's awesome!!!
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