Cheesy Chicken Tetrazzini

• 2 whole boneless and skinless chicken breasts, cut into 1-inch pieces (about 1 1/2 lb.)
• 2 Tbsp. butter or margarine
• 1 1/2 c. sliced, fresh mushrooms
• 1 small red pepper, cut into thin strips
• 1/2 c. sliced green onions
• 1/4 c. all-purpose flour
• 1 3/4 c. chicken broth
• 1 c. light cream
• 2 Tbsp. dry sherry
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. dried thyme, crushed
• 1 (8 oz.) pkg. rotelle pasta, cooked until just tender and drained
• 1/4 c. grated Parmesan cheese
• 2 Tbsp. chopped parsley
• 1 c. shredded Nokkelost or Jarlsberg cheese

1. Brown chicken in butter.
2. Add mushrooms and brown.
3. Add red pepper and green onions; cook several minutes, stirring occasionally.
4. Stir in flour and cook several minutes until blended.
5. Gradually stir in chicken broth, cream and sherry.
6. Cook, stirring, until thickened and smooth.
7. Season with pepper and thyme.
8. Toss with pasta, Parmesan cheese and parsley.
9. Spoon into a 1 1/2-quart baking dish.
10. Bake at 350u0b0 for 30 minutes.
11. Top with cheese.
12. Bake until cheese is melted.
13. Yields 6 servings.

chicken breasts, butter, mushrooms, red pepper, green onions, allpurpose, chicken broth, light cream, sherry, salt, pepper, thyme, rotelle pasta, parmesan cheese, parsley, shredded nokkelost

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776350 (may not work)