WI Potluck Chicken Tetrazzini

8 oz Barilla Thin Spaghetti
1 bunch fresh Asparagus tough stems removed and diced into bite-sized pieces

20 oz GV Frozen Boneless Skinless Chicken Breasts thawed and cut into bite-sized pieces
1Tbsp Olive oil

2 Tablespoons butter
1 8 oz package fresh mushrooms
3 yellow, orange or red Bell Peppers seeds removed and cut into bit-sized pieces
1/4 cup all purpose flour
1/8 tsp Ground Black Pepper
1 14.5 can Chicken broth
3/4 cup 1% Lowfat Milk

6 slices Swiss Cheese diced into small pieces
1Tbsp Dried Parsley

Preheat oven 350. Break up noodles. Cook noodles according to package directions, adding the asparagus for the last 3 minutes of cooking; drain. Set aside. Meanwhile, in a large deep skillet heat 1 tablespoon olive oil and cook cut up chicken until no longer pink. Set aside in another container. In the same skillet heat butter over medium heat until melted. Add mushrooms and bell peppers; cook for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper. Gradually stir in broth and milk. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken and cheese to cooked spaghetti mixture; toss gently to coat. Transfer mixture to an ungreased 7X11 baking dish and sprinkle with parsley. Bake, uncovered, about 15 minutes or until heated through. Let stand for 5 minutes before serving. Divide in 6.

Serving Size: 6