With souvlaki, try these grilled Greek potatoes. A Greek salad is all you need for a complete supper! Hours before grilling, they can be prepped.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 8 chicken tenderloins
- salt and pepper, to taste
- ¾ cup fresh sliced mushrooms
- 1 red bell pepper, chopped
- ½ yellow bell pepper, chopped
- 1 (8 ounce) package uncooked spaghetti
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1 teaspoon garlic salt
- ground black pepper, to taste
- ½ cup shredded Swiss cheese
- ⅓ cup grated Parmesan cheese (Optional)
- ¼ cup grated Parmesan cheese for topping (Optional)
Instructions
- In a large nonstick skillet, sauté tenderloins. Salt and pepper, to taste. Add mushrooms, red bell peppers, yellow bell peppers, and cook until vegetables are tender.
- Cook spaghetti according to package directions. Drain and set aside.
- In a large saucepan, melt butter or margarine and blend in flour. Gradually stir in chicken broth and half-and-half. Cook over medium-low heat, stirring constantly, until sauce begins to thicken. Add garlic salt and ground black pepper, to taste. Blend in Swiss and Parmesan cheeses and continue heating, stirring constantly, until cheeses melt.
- Stir in chicken-vegetable mixture and heat thoroughly. Toss with cooked pasta and top with grated Parmesan cheese, if desired.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 566 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe exactly as described and it was delicious! Wouldn’t change a thing.
Thank you for sharing. I didn’t have bell peppers so I used zucchini and squash and it was great!
Made this for 5 adults and an eight year old boy. Big hit, all around. I added onion and sauteed the onions, peppers, mushrooms, and diced chicken before making the sauce. I seasoned the daylights out of them with garlic powder, salt, pepper, and a touch of cayenne. For the sauce, I added more garlic powder, salt, pepper, parsley flakes, white pepper, dash of cayenne and a couple dashes of paprika. I also popped the whole thing into a casserole, topped with extra parmesan and Swiss and baked in 350 oven until the cheese on top was melted. HUGE success.
Made with turkey – 1/3 cup flour extra garlic and parm only plus 1/3 cup milk and 1/3 cup chicken broth…wonderful!
I tweaked as I’ve been known to do based on available ingrediants, but the directions were straight forward and user friendly. Overall a great dish! I will deff. make it it again!
SO yummy!!
I loved this dish. I served it at a committee meeting luncheon and it was gobbled up. I made it a day ahead and just heated it at 350° for 30 minutes. Yum.
The family loved it. Took the suggestion from someone else of reducing dirty pans by frying the chicken first, and then deglazing the pan with the broth, and make the sauce in it. A fairly quick meal too. Will definitely make this again, but going to try it with ham.
Great recipe. I used it as my diving off point and in oil sautéed holy trinity. Added a three cheese mix, Gouda and sharp cheddar, pepper, dash of nutmeg and Worcester
Question how wQ
Good recipe, but since it’s made with spaghetti, why does the photo have some other type of pasta?
I added light creme cheese, and used sour cream, instead of half and half. We also used spinach fettuccini noodles.
Made it and loved it! Definitely made it onto my favorite list.
Delicious! I added about 1/2 an onion and a tablespoon or two of sherry. I also baked it in the oven for about 45 minutes.
Used Ham instead of chicken. Came out good.
Great recipe and delicious. I made a few changes after reading some of the bland reviews. Started by adding a 1/4 c. olive oil to the chicken saute. Added 1/2 tsp each of oregano, basil, Italian seasoning, and parsley to the vegetable/chicken mix (along with 1 tsp. of garlic salt). Also immediately added all vegetables to the saute, put it on low heat to allow it to steam/simmer. For the sauce, I added 1/3 c. of additional chicken broth and about 1/4 c. additional half and half. Finally, after mixing all ingredients, I added 1/4 melted butter mixed with 1 c. bread crumbs and sprinkled over the top after placing the entire mix into a 7×11 casserole dish. Added the recommended Parmesan cheese sprinkled over the top and put in the oven for 20 mins at 400 degrees. I thought it might be too much seasoning but turned out pretty tasty. Definitely going to make it again. I have a 5 and 7 year old who also loved it, so that’s a plus.
I love this recipe, it was easy to make and very quick. It is so refreshing to find a creamy recipe without canned cream soup. I didn’t have Swiss cheese so I used Italian blend and added a couple of pinches of basil and oregano. The peppers added great flavor and color. Thanks,
Our version turned out great. We added minced garlic to our recipe. It was really easy and yummy. We just made a small mistake by cooking the chicken entirely before adding the vegetables to sauté which dried the chicken out a little but overall I loved it. I would definitely make this again.
love this dish I used pimientos instead of peppers, also I added more mushrooms. I used the left overs of a rotisserie chicken. I like the swiss cheese in the dish. I also love a good splash of Sherry. I put it all in a casserole dish and baked it for 20 min at 350 to melt the cheese. Yum!!!
I tried it, and it was awesome. The only reason for no 5 stars is that I agree with another post: amount of flour seems too much. I get that it’s based on a roux, but for this, I’d cut flour in half. Also, I substituted kefir for half and half. It turned out so well! So pleased. My fiancé was raving about it. Also, used fresh tuna instead of chicken. Really really good dish.
Very, very good! I didn’t have any half and half so used condensed milk and used the cheese on hand. Will be making it again for sure!