Chicken Tetrazzini

Ingredients

• 0.3 cup butter 
• 1 cup chicken broth 
• 8  chicken tenderloins 
• 0.3 cup flour all-purpose
• 0.8 cup mushrooms fresh sliced
• 1 teaspoon garlic salt 
• 8 servings ground pepper black to taste
• 1 cup half-and-half 
• 1  bell pepper red chopped
• 8 servings salt and pepper to taste
• 8 ounce pasta like spaghetti uncooked
• 0.5 cup swiss cheese shredded
• 0.5  bell pepper yellow chopped

Equipment

• frying pan
• sauce pan

Directions

1. In a large non-skillet, saute the tenderloins. Salt and pepper to taste.
2. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
3. Cook the spaghetti according to package directions.
4. Drain and set aside.
5. In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken.
6. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
7. Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.