fort lauderdale based personal chefs and event catering

So many people in the USA have leftovers after Thanksgiving. Although to me the best are the turkey and stuffing sandwiches. Here is a tried and true recipe. Although many think of this as an Italian dish. It is believed to have been created by Ernest Arbogast, chef at the Palace Hotel in San Francisco CA in honour of the Italian opera star Luisa Tetrazzini.  *Tip for sauce. It is generally thick enough when you dip a spoon in it and if you run your finger down the back a line is made in the sauce. Serves 4 396 calories 4 ounce/125g baby bella mushrooms
4 ounce/125g mixed mushrooms
1 tablespoon/15ml olive oil
4 chicken thighs, cut into bite-sized pieces
¼ teaspoon/1ml salt
1/8 teaspoon/.5ml black pepper
2 cloves of garlic, peeled and finely sliced
1 cup/250ml white wine
1 pound/450g spaghetti
2 ½ cups 625ml rice milk mixed with 2 tablespoons/30ml cornstarch
handful vegan parmesan cheese
10 basil leaves, torn into pieces Preheat the oven to 400F/204C/GasMark 6. Cook spaghetti in just before al dente…