Name: Classic Chicken Tetrazzini
Yield: 8
Ingredients: Chicken tenderloins - 8; Salt and pepper to taste - 8; Fresh sliced mushrooms - ¾ cup; Red bell pepper, chopped - 1; Yellow bell pepper, chopped - ½; Uncooked spaghetti - 1 (8 ounce) package; Butter - ¼ cup; All-purpose flour - ¼ cup; Chicken broth - 1 cup; Half-and-half - 1 cup; Garlic salt - 1 teaspoon; Ground black pepper to taste - 1 teaspoon; Shredded Swiss cheese - ½ cup; Grated Parmesan cheese (Optional) - ⅓ cup; Grated Parmesan cheese for topping (Optional) - ¼ cup

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Ingredients for - Classic Chicken Tetrazzini

1. Chicken tenderloins - 8

2. Salt and pepper to taste - 8

3. Fresh sliced mushrooms - ¾ cup

4. Red bell pepper, chopped - 1

5. Yellow bell pepper, chopped - ½

6. Uncooked spaghetti - 1 (8 ounce) package

7. Butter - ¼ cup

8. All-purpose flour - ¼ cup

9. Chicken broth - 1 cup

10. Half-and-half - 1 cup

11. Garlic salt - 1 teaspoon

12. Ground black pepper to taste - 1 teaspoon

13. Shredded Swiss cheese - ½ cup

14. Grated Parmesan cheese (Optional) - ⅓ cup

15. Grated Parmesan cheese for topping (Optional) - ¼ cup

How to cook deliciously - Classic Chicken Tetrazzini

1. Stage

In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.

2. Stage

Cook the spaghetti according to package directions. Drain and set aside.

3. Stage

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.

4. Stage

Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.