Chicken Tetrazzini

1 pound of spaghetti
¼ cup olive oil
1 ½ pounds boneless/skinless chicken breasts
pepper to taste
8 oz white mushrooms, sliced thin
1 green bell pepper, stemmed, seeded and chopped fine
¼ cup all-purpose flour
2 ½ cups low-sodium chicken broth
2 cups half & half
4 cups shredded cheese
1 (6oz can) sliced black olives
½ cup drained roasted red pepper – chopped

Heat oven to 350*. Cook & drain the pasta. Put pasta in a bowl with 1 tablespoon of oil and toss.

Season chicken with salt & pepper and put 1 tablespoon oil in pot and add chicken, cook over medium heat. Cook until golden brown and juices run clear. Remove from pot.

Heat the remaining 2 tablespoons oil in the pot over medium heat and add mushrooms, salt and cook until mushrooms brown around edges, about 7-10 minutes. Add the bell pepper and stir occasionally until softened, about 5 minutes. Stir in flour and cook for 1 minute.

Transfer chicken to a place and shred into bite sized pieces and return to the sauce along with the pasta, cheese, olives, and roasted peppers. Season with salt & pepper to taste. Pour mixture in a 9x13 dish.

Bake until sauce is bubbling and top is golden about 15-20 minutes. Cool for 10 minutes before serving.