Debbie'S Cheesy Chicken Tetrazzini

• 1 c. water
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 4 boneless chicken breast halves
• 6 c. water
• 1/2 tsp. salt
• 1 Tbsp. olive oil
• 7 oz. spaghetti
• 1 green pepper, chopped
• 1/4 c. melted margarine
• 3 c. shredded Cheddar cheese, divided
• 1 c. milk
• 1/4 c. dry white wine
• 1 can cream of mushroom soup
• 4 oz. mushrooms, drained
• 2 oz. pimento
• 1/8 tsp. garlic powder
• 1/2 c. Parmesan cheese
• 2 1/2 Tbsp. flour
• 1/2 c. sliced almonds, toasted

1. Combine first 3 ingredients in a saucepan and bring to a boil. Cut chicken into 1-inch cubes; add to water.
2. Cover and reduce heat.
3. Simmer 10 minutes or until done; drain.
4. Combine 6 cups water, 1/2 teaspoon salt and olive oil.
5. Bring to a boil and add spaghetti; cook 10 minutes or until almost tender.
6. Drain well and set aside.

water, salt, pepper, chicken breast halves, water, salt, olive oil, spaghetti, green pepper, margarine, cheddar cheese, milk, white wine, cream of mushroom soup, mushrooms, pimento, garlic powder, parmesan cheese, flour, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476215 (may not work)