-2 TB. vegetable oil -2-3 medium/large chicken breasts -salt and pepper -1 16oz package spaghetti -6 TB. butter -1/2 medium onion; chopped -1 medium green pepper; finely diced -1 cup sliced mushrooms -1/4 cup flour -1 cup half and half -2 cups chicken broth -1/4 cup white wine (or chicken broth) -1/2 cup shredded parmesan -paprika

Heat oven to 425F and grease 9x13in dish. Heat oil in medium skillet, generously salt and pepper the chicken and cook through. Remove to plate and set aside. While chicken is cooking, heat the water for the pasta and cook about a minute less than package directions. Then drain in colander and let sit. Return the pan you cooked the chicken in to medium heat, add 2 TB. of butter and allow to melt. Add onion and peppers, and cook about 4 minutes. Add mushrooms, and cook another 5 minutes. In saucepan, melt remaining 4 TB. butter. Whisk in flour until smooth, then stir in the half and half and chicken broth. Increase heat to medium and cook, stir until thickened about 10 minutes. Cube up chicken and stir all together. Sprinkle parmesan on top and bake about 20 minutes. Sprinkle with paprika before serving.