Ingredients

• 1  pound spaghetti or fettuccine
• 3  tablespoons unsalted butter
• 1  cup sliced white mushrooms
• 1  small 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 (a mix of equal parts Swiss, cheddar and Parmesan)
• 1/2  teaspoon salt
• 1/2  teaspoon dried thyme
• 1/4  teaspoon black pepper
• 2  cups cooked diced chicken

Directions

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish or casserole with nonstick cooking spray.

2. Cook spaghetti following package directions. Drain and rinse with cold water. Set aside.

3. In a large skillet, melt butter over medium-high heat. 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, heavy cream and milk. Simmer for 1 minute, until thickened.

4. Turn off heat; add cheeses. Stir until melted. Add salt, thyme, black pepper and chicken. Toss with cooked spaghetti and pour mixture into prepared dish.

5. Bake at 350 degrees F for 25 to 30 minutes until bubbling. Remove from oven and let stand for 10 minutes before serving.