Cheesy Chicken Tetrazzini - cooking recipe

Ingredients

1 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless chicken breast halves
6 cups water
1/2 teaspoon salt
1 tablespoon olive oil
1 (7 ounce) package angel hair pasta or (7 ounce) package spaghetti
1 medium green bell pepper, chopped
1/4 cup butter or 1/4 cup margarine, melted
2 1/2 tablespoons all-purpose flour
1 cup milk
1/4 cup dry white wine or 1/4 cup dry sherry
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (4 ounce) can sliced mushrooms, drained
1 (2 ounce) jar diced pimentos
1/8 teaspoon garlic powder
1/2 cup grated parmesan cheese
3 cups cheddar cheese, shredded and divided
1/2 cup sliced almonds, toasted

Preparation

Combine first 3 ingredients in a saucepan;bring to a boil.
Cut chicken into 1/2 inch cubes. Add chicken to saucepan; cover, reduce heat and simmer 10 minutes or until done. Drain.
Combine 6 cups water, 1/2 tsp salt, and olive oil in a Dutch oven, bring to a boil. Add pasta, and cook according to package directions. Do not overcook. Drain well and set aside.
Saute green pepper in butter in a Dutch oven until tender. Add flour, and stir well.
Stir in milk, next 6 ingredients and 2 cups cheddar cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken.
Spread half of pasta in a greased 12x8x2 inch baking dish; spread half of chicken mixture over pasta. Repeat layers. Bake at 350 degrees for 15 minutes.
Sprinkle with remaining cup of cheese and top with almonds.
Bake an additional 5 minutes.