Californian Spaghetti Tetrazzini

Ingredients for 4 servings:

• 400g spaghetti
• 5 tbsp butter
• 30 g cheese, grated
• 1 onion(s)
• ⅛ liter white wine
• ½ liter chicken stock
• 500 g chicken breast fillet(s)
• 1 tbsp flour
• 125 g whipped cream
• ½ lemon(s), the juice
• salt and pepper
• 1 egg yolk
• Butter for the mold
• 1 bay leaf

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

For the ragout, peel and finely chop the onion, and cook it in 1 tablespoon of butter until translucent. Deglaze with wine, reduce briefly, then add the chicken stock and cream and bring to a boil. Add the bay leaf. Skin the chicken fillet, add it to the sauce, and simmer for 10 minutes over reduced heat with the lid on. Remove the meat, bring the sauce back to a boil, and then strain it through a sieve. Cook the spaghetti in plenty of salted water according to the package instructions until al dente, then drain. Melt 2 tablespoons of butter in a saucepan, stir in the flour, and pour in the sauce. Simmer for 10 minutes. Season with salt and pepper and lemon juice to taste. Remove the pan from the heat. Preheat the oven to 220°C. Dice the chicken breast. Grease a baking dish with butter and add the spaghetti. Add the chicken to the sauce and stir in the egg yolk. Pour the ragout into a well in the center of the pasta. Spread 2 tablespoons of butter on top and sprinkle with the cheese. Bake for 20 minutes. Serve with a fresh Californian white wine or a light beer.