Cheesy Chicken Tetrazzini

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 spaghetti
• 1 medium green bell pepper, chopped
• 1/4 cup butter or margarine, melted
• 2 1/2 tablespoons all-purpose flour
• 1 cup milk
• 1/4 cup dry white wine or 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

Directions

1. 1

   Combine first 3 ingredients in a saucepan;bring to a boil.

2. 2

   Cut chicken into 1/2 inch cubes. Add chicken to saucepan; cover, reduce heat and simmer 10 minutes or until done. Drain.

3. 3

   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.

4. 4

   Saute green pepper in butter in a Dutch oven until tender. Add flour, and stir well.

5. 5

   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.

6. 6

   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.

7. 7

   Sprinkle with remaining cup of cheese and top with almonds.

8. 8

   Bake an additional 5 minutes.