1 pound chicken tenders
8 ounces dry spaghetti
* black pepper
1/2 c. red bell pepper, chopped
4 tablespoons butter (1/2 stick)
8 ounces sliced mushrooms
2 1/2 tablespoons flour
1 (10.5 ounce) can condensed chicken broth
3 tablespoons dry sherry or white wine
1/2 cup half and half cream
1/3 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Bring 3 quarts water to a boil in a 5-quart pot. Cook pasta according to package direction
s; drain and set aside.
Meanwhile, season tenders on both sides with salt and pepper. Chop bell pepper. Heat a lar
ge, non-stick skillet over Medium heat 3 minutes; spray skillet with non-stick spray. Cook
tenders 2 1/2 to 3 minutes per side. Remove tenders to a plate.
Melt 1 1/2 tablespoons butter in skillet; Sauté mushrooms and bell pepper 5 minutes
or until tender. Remove vegetables to plate with chicken.
Melt remaining 2 1/2 tablespoons butter in same skillet. Blend in flour and heat 1 minute;
stir constantly. Gradually stir in broth, and sherry (or wine) until smooth. Simmer 5 min
utes or until sauce thickens and reduces slightly.
Stir in cream, Parmesan and nutmeg. Simmer 2 more minutes; season to taste with salt and p
Stir in chicken and vegetables and heat through. Toss with cooked pasta and sprinkle with
additional Parmesan, if desired. Serve immediately.