Chicken Tetrazzini

Ingredients:

Meat from one whole rotisserie chicken, chopped
1/4 cup butter
1 small onion, chopped
2 cloves of garlic, minced
1 lb. baby portabella mushrooms, washed and quartered
2 tbs. flour
1 cup chicken broth
1 cup chardonnay or any other white wine
1 cup heavy cream
3 tbs. sun dried tomatoes, chopped
3 tbs. fresh basil, chopped
salt & pepper to taste
1 pkg. thin spaghetti
1/2 cup asiago cheese, grated

Directions:

Over medium heat in large stock pot, melt butter.  Add onion and garlic and sauté for 4 minutes until onions are translucent.  Turn up heat slightly in between medium and medium high.  Add mushrooms, sauté about 8 minutes until juices are absorbed and starting to brown.  Reduce back to medium. Add flour and stir well.  Slowly stir in broth and wine.  Cook about 2 more minutes stirring well. Add cream, basil, sun dried tomatoes, and salt & pepper.  Cook about 1 to 2 more minutes until heated through.  Fold in chicken. Boil pasta in salted water until al dente.  Drain well.  Fold pasta into chicken and sauce.  Stir well.  Pour into casserole dish.  Sprinkle with asiago cheese.  Bake at 375 degrees for about 30 minutes.