Ingredients

• 1 tsp peppercorns
• 2 bay leaves
• 1/2 tsp salt
• 2 whole cloves garlic
• 4 cloves garlic, minced
• 1 head celery, chopped finely
• celery tops, chopped
• 2 chicken breasts (skinless and boneless)

• 4 tbsp parsley
• 1 lemon
• 3 tbsp flour
• 1 stick (8 tbsp) unsalted butter
• 12 oz. button mushrooms
• parmesan
• 1 pint heavy cream
• 1 lb spaghetti

Method

Cooking the chicken and spaghetti

1. Heat a sauce pan on the stove, pour in water, and add the chicken.
2. Add peppercorns, bay leaves, 2 cloves garlic, celery tops, and a little bit of parsley.
3. Bring it to a boil, then turn off, cover and let it sit for 5 minutes. Bring it to a boil again and cook longer if needed (until chicken is 155 °F).
4. In a separate pot, cook spaghetti for about 8 minutes.
5. Preheat oven at 350 °F.

Preparing the rue

1. Save about 1/2 cup of the poaching liquid.
2. Add flour and 4 tbsp butter into a hot pan.
3. Stir and cook for 2 minutes, or until lumps are fully removed and mixture is golden brown.
4. Pour into a small bowl and set aside.

Preparing the sauce

1. Put 4 tbsp butter into a hot pan and melt.
2. Put in minced garlic, then stir and cook for 10-30 seconds.
3. Add in celery heads and stir, then add green onions and mushrooms. Stir and cook for 5-6 minutes.
4. Add cream, poaching liquid, salt, and pepper. Stir.
5. Add some lemon zest, 2 tbsp lemon juice, and the rue. Stir well.
6. In a large bowl, shred the cooked chicken using 2 forks or your hands.
7. Put parsley into the sauce and stir well. Add in chicken and stir, coating it well.

Preparing and cooking the dish

1. In 2 casserole dishes, spread out the spaghetti on the bottoms, then add the sauce on top.
2. Top both dishes with freshly grated parmesan.
3. Cook in the oven for 20-25 minutes at 350 °F.
4. Serve in a plate and top with some parmesan before you enjoy!