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 directions; drain and set aside.
Meanwhile, season tenders on both sides with salt and pepper. Chop bell pepper. Heat a large, 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 minutes or until sauce thickens and reduces slightly.
Stir in cream, Parmesan and nutmeg. Simmer 2 more minutes; season to taste with salt and pepper.
Stir in chicken and vegetables and heat through. Toss with cooked pasta and sprinkle with additional Parmesan, if desired. Serve immediately.
No Nutritional Information Available