Chicken Tetrazzini Recipe

• 8 Chicken Tenderloins
• 1 (8 ounce) package uncooked Spaghetti
• 1/4 cup All-purpose Flour
• 3/4 cup fresh Mushrooms (sliced)
• 1 Red Bell Pepper (chopped)
• 1/2 Yellow Bell Pepper (chopped)
• 1 cup Chicken Broth
• 1 cup Half-and-Half
• 1/4 cup Butter
• 1/2 cup Swiss Cheese (shredded)
• ¾ cup Parmesan Cheese
• 1 tsp Garlic Salt
• Ground Black Pepper to taste

• Take a large skillet or frying pan and sauté the chicken tenderloins in just enough butter. Add salt and pepper.
• Add mushrooms, red and yellow bell peppers and cook until they turn tender.
• In a saucepan, cook the spaghetti according to the instructions on the pack. Drain and set aside.
• Melt the rest of the butter in a large saucepan and add the flour, mixing it for a while.
• Stir the chicken broth into the flour and also the half and half cream.
• Cook this mixture over medium heat and let this sauce thicken.
• Add in the garlic salt and black pepper blend in the cheeses â€" the whole Swiss cheese and half a cup of Parmesan cheese.
• To this, add the chicken and vegetable mixture and bring it to a boil.
• Toss in the cooked pasta and sprinkle the remaining Parmesan cheese for garnish.