Chicken Tetrazzini

An easy recipe that tastes great.  Its another recipe that get made then dished out into portions and frozen to take for lunch.

300 g    Spaghetti

1 lb       Chicken, boneless, skinless, cubed

1 med   red pepper, chopped

2 cups  mushrooms , sliced  (or not as Amy doesn't like mushrooms)

½ cup   light cream cheese spread

¼ cup   flour

10 oz.   chicken broth

3 Tbsp  grated parmesan

½ cup   mozzarella

Preheat oven 350.  Cook pasta.  In skillet cook chicken, peppers, mushrooms for 5 min. Remove from skillet.

Place cream cheese spread, flour, and broth in skillet.  Cook and stir with wire whisk until boiling.  Reduce heat, simmer 5 min. stirring frequently.

Drain pasta, return to saucepan.  Add cream cheese mixture, chicken mixture and 2 TBSP parmesan.  Spoon into 2 L round casserole dish, cover.  Bake 25 min.  Tope with mozzarella and remaining 1 TBSP parmesan.  Continue baking until mozzarella is melted.

We will often add minced garlic and onions to the chicken when its being sauteed to add more flavor.