Chicken Spaghetti

• 16 ounces spaghetti noodles
• 2 cups evaporated milk
• 1 cup chopped red and green peppers
• 4 pieces cooked and shredded boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1/4 cup grated parmesan cheese
• 3/4 cup chopped sweet onion
• 2 cups cream of mushroom soup
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

1. Gently boil 4 boneless, skinless chicken breasts in a pot full of salted, boiling water until no longer pink, typically 25 minutes. Shred.
2. Cook your spaghetti noodles according to package instructions. Drain and drizzle with a drop of olive oil.
3. Saute your red and green peppers and onions in a skillet with 1 tablespoon of olive oil until soft and translucent, typicaly 5 minutes.
4. Combine all ingredients together in a greased 9 X11 inch casserole dish and bake at 400 degrees for 25 minutes. Serve with a tossed salad and warm, crusty bread.

noodles, milk, red and, chicken breast, olive oil, parmesan cheese, sweet onion, cream of mushroom soup, salt, black pepper

Taken from food52.com/recipes/21243-chicken-spaghetti (may not work)