Cheesy Chicken Tetrazzini - cooking recipe

Ingredients

2 whole boneless and skinless chicken breasts, cut into 1-inch pieces (about 1 1/2 lb.)
2 Tbsp. butter or margarine
1 1/2 c. sliced, fresh mushrooms
1 small red pepper, cut into thin strips
1/2 c. sliced green onions
1/4 c. all-purpose flour
1 3/4 c. chicken broth
1 c. light cream
2 Tbsp. dry sherry
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme, crushed
1 (8 oz.) pkg. rotelle pasta, cooked until just tender and drained
1/4 c. grated Parmesan cheese
2 Tbsp. chopped parsley
1 c. shredded Nokkelost or Jarlsberg cheese

Preparation

Brown chicken in butter.
Add mushrooms and brown.
Add red pepper and green onions; cook several minutes, stirring occasionally.
Stir in flour and cook several minutes until blended.
Gradually stir in chicken broth, cream and sherry.
Cook, stirring, until thickened and smooth.
Season with pepper and thyme.
Toss with pasta, Parmesan cheese and parsley.
Spoon into a 1 1/2-quart baking dish.
Bake at 350\u00b0 for 30 minutes.
Top with cheese.
Bake until cheese is melted.
Yields 6 servings.