Cheese Chicken Tetrazzini

1 lb spaghetti or fettuccine

3 tbsp unsalted butter

1 cup sliced white mushrooms

1 onion, chopped

1 clove garlic, chopped

1 sweet red pepper, cored, seeded and chopped

1/4 cup all purpose flour

2 cups chicken broth

1 cup heavy cream

1 cup milk

1-1/2 cups shredded cheese (equal parts swiss, cheddar, and parmesan)

1/2 tsp salt

1/2 tsp dried thyme

1/4 tsp black pepper

2 cups cooked diced chicken

Cook spaghetti according to package, drain, rinse with cold water and set aside.

In large skillet melt butter, add mushrooms, onion and garlic.

Saute for 5 minutes, add red pepper and sprinkle with flour.

Cook, stirring for 1 minute. Slowly stir in broth, cream and milk.  Simmer until thickened.

Turn off heat, add cheese, stir until melted.

Add salt, thyme, pepper and chicken.

Toss with cooked spaghetti and pour into a 13x9x2 baking dish sprayed with cooking spray.

Bake 350 degrees, 25 - 30 minutes until bubbling.

Remove, let stand 10 minutes and serve.

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