Chicken & Green Pepper Tettrazini

This is also really good with turkey –save this recipe for using leftovers at Thanksgiving. Always a hit!

1/2 lb. spaghetti

4 slices bacon

1/4 c. diced onion

1/2 c. diced green pepper

1/2 c. diced mushrooms

3 c. diced cooked chicken

1/2 c. fresh or frozen peas

2 c. chicken broth

3 Tbsp. flour

1/2 c. slivered almonds

1/2 c. grated Parmesan

Salt and pepper

Cook and drain spaghetti according to package instructions.

Meanwhile fry bacon until crisp, then cool, crumble and set aside.

In the bacon grease, saute the onion and green pepper until just starting to soften. Add peas and chicken; cook 1-2 minutes more. Whisk chicken broth and flour, stir into skillet and allow to thicken a bit. Stir in the almonds and parmesan, and season with salt and pepper. Serve over warm, cooked

spaghetti. If you wish, garnish with a little snipped parsley.

Recipe created or adapted by Liz Talley, Urban Graze

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