Chicken Tetrazzini

2 Extra Large Chicken breasts (boned and skinless)*
1 tbs Canola Oil
1/2 tbs paprika
1/2 tbs black pepper
2 Cups Baby Bella Mushrooms Sliced
1 Cup Yellow Onion Diced
1 Cup Red Bell Pepper Diced
1/2 Cup White Wine†
2 Cups 2% Milk
6 oz Laughing Cow Swiss Cheese
16 oz Wheat Spaghetti (we use Barilla)
1/4 Cup Parmesan Cheese
1/4 Cup Bread Crumbs (plain)



*Substitute a pre-baked chicken from your grocer
† Substitute chicken broth

(1.) Heat oil in skillet. Mix pepper and paprika and sprinkle on both sides of chicken breasts and brown both sides in skillet. After second side is browned, reduce heat, cover and cook until almost done. Remove chicken saving juices, wrap in tin foil and set aside. Place pasta in boiling water. (2.) Add onions, garlic and peppers to skillet and cook until onions are transparent. If using a baked chicken, add 2 tbs Canola oil to skillet. (3.) Add mushrooms and continue to saute until they become soft. Remove pasta when cooked and strain. (4.) Add white wine to skillet and reduce slightly for 2-3 minutes. (5.) Chop chicken and add to skillet. Warm as needed. (6.) Mix pasta, ingredients from skillet, milk and cheese and mix thoroughly. Transfer to large baking dish. Cover with bread crumbs and parmesan and bake in over at 375˚F for 15 minutes or until top is browned and cheese is melted.

Tetralicious!

Hint: If you must have it more creamy you can substitute cream cheese for the laughing cow and cream of mushroom soup for the Baby Bellas but you will add a large amount of fat, calories and sodium. For the wine and cheese, I recommend these below.