Chicken Tetrazzini

Directions

1. Preheat oven to 180°C fan forced (200°C normal).
2. Gently melt the butter in a heavy-bottomed pot. Then add the flour and briefly cook, continually stirring.
3. Add the hot stock all at once and vigorously whisk until well combined. Briefly cook until thickened.
4. Then add the sherry, Tabasco, egg yolk, seasonings and cream. Whisk well, add the cooked chicken and stir well. Remove from the heat.
5. 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.
6. 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.
7. Serve garnished with chopped parsley and a simple green salad dressed with a little balsamic and olive oil on the side.