Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::8
Ingredients
8 chicken tenderloins
salt and pepper, to taste
¾ cup fresh sliced mushrooms
1 red bell pepper, chopped
½ yellow bell pepper, chopped
1 (8 ounce) package uncooked spaghetti
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper, to taste
½ cup shredded Swiss cheese
⅓ cup grated Parmesan cheese (Optional)
¼ cup grated Parmesan cheese for topping (Optional)
Directions
In a large nonstick skillet, sauté tenderloins. Salt and pepper, to taste. Add mushrooms, red bell peppers, yellow bell peppers, and cook until vegetables are tender.
Cook spaghetti according to package directions. Drain and set aside.
In a large saucepan, melt butter or margarine and blend in flour. Gradually stir in chicken broth and half-and-half. Cook over medium-low heat, stirring constantly, until sauce begins to thicken. Add garlic salt and ground black pepper, to taste. Blend in Swiss and Parmesan cheeses and continue heating, stirring constantly, until cheeses melt.
Stir in chicken-vegetable mixture and heat thoroughly. Toss with cooked pasta and top with grated Parmesan cheese, if desired.