Chicken Tetrazzini
(serves 6)

Ingredients
4 whole chicken breasts
1 pound fresh mushrooms, sliced
1/4 cup butter plus 3 tablespoons
1 tablespoon lemon juice
1/2 teaspoon salt
1 small onion, grated
1/2 pound linguine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon each of pepper and nutmeg
2 cups chicken broth
1cup heavy cream
1/3 cup sherry
1 jar of pimentos, chopped
1/2 cup chopped green pepper
1/2 cup grated Romano cheese

Directions
Preheat oven to 375 degrees.

Cook chicken in water to cover for about 1 hour or until tender. Cool in broth. Remove meat from bones and cut into bite-size pieces. In a skillet, cook mushrooms in 1/4 cup butter for 5 minutes. Sprinkle with lemon juice and salt; add onion. Cook pasta in boiling water until tender; drain. Melt remaining butter; blend in flour, salt and pepper. Add broth and heavy cream; cook stirring constantly, until thick and smooth. Add sherry. Divide sauce into two parts. Add the chicken to half of the sauce. In the other half, add pasta, mushrooms, pimentos, and green pepper. In a large shallow baking dish, add the pasta mixture; make a hole in the center of the pasta and add the chicken mixture. Sprinkle with cheese and bake for 20 minutes.