This was so creamy and flavorful! I cooked the chicken in about 1 TBS of olive oil, and then made the roux in the same pan to catch all of the yummy drippings. I also added about 4 cloves of minced garlic, as well as a small chopped onion to the sauce (it was still bubbling so cooked the onion nicely.) I used low-fat evaporated milk (in place of cream) and I also used fresh mushrooms. The evaporated milk tastes great, by the way, and normally I prefer to use real cream! At first, it is essentially a really rich gravy. I put the spaghetti in a casserole pan, poured the sauce over it (and chicken,) and mixed it together. After putting it in the oven for 25 minutes, the "gravy" had thickened and it was more casserole-like. Will definitely make over and over! I disagree with other reviewers who said it lacked flavor, or the sherry was overpowering, etc. etc. The flavors were great.
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