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1
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Cook chicken according to instructions on "Simmered Chicken" recipe.
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2
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In large fry pan, place butter and melt over medium heat. Add mushrooms, green pepper and garlic. Sauté about 5 minutes. Stir in flour, 1 teaspoon of the salt and pepper.
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3
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Slowly add 1 1/2 cups of the warm chicken broth and the warm cream, stirring until thickened, about 3 minutes. Reduce heat to low. Add wine.
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4
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To beaten egg yolks, add several tablespoons of the hot white sauce. Then add egg mixture to fry pan, continuing to stir. Add chicken pieces, stirring until thoroughly heated, about 3 minutes.
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5
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While making sauce, cook spaghetti in remaining 2 1/2 cups of the broth and enough water to make 3 quarts liquid. Add remaining 2 teaspoons of the salt and bay leaf to broth-water. When done (al dente), drain spaghetti and arrange in shallow greased 2-quart baking dish.
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6
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Spoon sauce evenly over spaghetti and sprinkle with Parmesan cheese.
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7
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Bake in 300°F oven for about 30 minutes or until bubbly. Garnish with black olives if desired. Makes 12 servings.
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