Ingredients
The following ingredients have 4 Servings
- 2 tablespoons extra-virgin olive oil (EVOO)
- 5 tablespoons butter
- 1 pound spaghetti
- broken into 2- to 3-inch pieces
- Salt and pepper
- 1 cup chicken stock
- plus 1 quart chicken stock or water
- ½ pound small crimini or medium white mushrooms
- thinly sliced
- 1 tablespoon fresh thyme
- chopped
- or 1 teaspoon dried thyme
- 1 large bay leaf
- 2 shallots
- finely chopped
- 1 rib celery
- finely chopped
- 2 large cloves garlic
- chopped or grated
- 3 tablespoons flour
- ½ cup white wine or 1/3 cup dry sherry
- 2 cups half-and-half
- 1 rotisserie chicken
- skin and bones removed
- meat torn or diced
- OR 3-4 cups chopped cooked turkey
- One four-ounce jar pimiento peppers
- well drained
- 1 cup cheddar cheese
- shredded
- Hot sauce
- a few dashes to taste (Rach’s go-to is Tabasco)
- 1 cup Swiss or Jack cheese
- shredded
- Parsley and chives
- finely chopped
- to garnish
Instruction
- In a large skillet, heat 1 tablespoon EVOO and 2 tablespoons butter over medium-high heat
- When butter foams, add spaghetti and toast to deep golden and fragrant, then season with salt and pepper
- Add stock or water to the pan and stir occasionally 7-8 minutes
- Meanwhile, heat remaining EVOO and butter in skillet
- Add mushrooms, thyme and bay leaf, brown the mushrooms, then season with salt and pepper
- Add shallots, celery and garlic, and stir 2 minutes more
- Add flour and combine well, then whisk in wine, remaining 1 cup stock and half-n-half until thickened
- Add chicken, pimientos and cheddar cheese, heat chicken through, then pour chicken into pasta and combine
- Add a little hot sauce to taste
- If pan is oven-safe, top with Swiss or Jack cheese and broil, or transfer to casserole dish and top with Swiss or Jack cheese and brown in center of oven under broiler
- Garnish with parsley and chives
