Three-Cheese Chicken Tetrazzini Ingredients: 1 lb. spaghetti or fettuccine 3 tbsp. unsalted butter or margarine 1 cup white mushrooms, sliced 1 small onion, chopped 1 clove garlic, chopped 1 sweet red pepper, cored, seeded and chopped 1/4 cup all-purpose flour 2 cups chicken broth 1 cup eaxh heavy cream, milk 1-1/2 cups shredded cheese -- a mix of equal parts Swiss, cheddar and parmesan 1/2 tsp. each salt, dried thyme 1/4 tsp. black pepper 2 cups cooked chicken, diced Directions: Heat oven to 350 F (175º C. Coat a 13x9x2" baking dish or casserole with nonstick cooking spray. Cook pasta according to pkg. Drain and rinse with cold water. Set side. In large skillet, melt butter over medium-high heat. Add mushrooms, onion and garlic. Sauté for 5 minutes. Add red pepper and sprinkle with flour. Cook, stirring for 1 minute. Slowly stir in broth, heavy cream and milk. Simmer for 1 minute, until thickened. Turn off heat; add cheese. Stir until melted. Add salt, thyme, pepper and chicken. Toss with cooked spaghetti and pour mixture into prepared dish. Bake at 350º 25 - 30 minites and let stand for 10 minutes before serving. Makes 8 servings
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