Quick Chicken Tetrazzini

By Jomamma

Ingredients

• 10 ounces spaghetti
• 1 (8 ounce) package sliced fresh mushrooms
• 3/4 c. chopped red bell pepper
• 1 clove garlic, minced
• 1 tbsp Grand Selections olive oil
• 1/4 c. 33%-less-sodium chicken broth
• 2 tbsp dry sherry, optional
• 1 (15 ounce) jar creamy Alfredo sauce
• 1 tsp Italian seasoning
• 1/4 tsp ground nutmeg
• 1/4 tsp ground black pepper
• 3/4 c. shredded Parmesan cheese
• 1 rotisserie chicken, skin removed, deboned and chopped
• Fresh Italian parsley, optional

Preparation

Step 1

Cook spaghetti according to package directions. Drain; set aside.
Meanwhile, in an extra large skillet sauté mushrooms, bell pepper and garlic in hot oil over medium heat for 5 minutes or until mushrooms are tender, stirring frequently.
Add chicken broth and, if desired, sherry to skillet; bring to boiling. Add Alfredo sauce, Italian seasoning, nutmeg, black pepper and Parmesan cheese. Stir in chicken; heat through. Add spaghetti to skillet; toss well. If desired, garnish with parsley.