Ingredients

• 8 chicken tenderloins
• 3/4 cup fresh sliced mushrooms
• 1 red bell pepper (chopped)
• 1/2 yellow bell pepper (chopped)
• 8 oz. uncooked spaghetti
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
• 1 tsp. garlic salt
• ground black pepper to taste
• 1/2 cup shredded Swiss cheese
• 1/3 cup grated Parmesan cheese
• 1/4 grated Parmesan cheese for topping

Method

In a large skillet, sauté the tenderloins, salt and pepper to taste. Add the mushrooms, red and yellow bell peppers and cook until vegetables are tender. Cook the spaghetti, drain and set. 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. 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. Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Serves 8.