| • | Take a large skillet or frying pan and sauté the chicken tenderloins in just enough butter. Add salt and pepper.
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| • | Add mushrooms, red and yellow bell peppers and cook until they turn tender.
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| • | In a saucepan, cook the spaghetti according to the instructions on the pack. Drain and set aside.
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| • | Melt the rest of the butter in a large saucepan and add the flour, mixing it for a while.
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| • | Stir the chicken broth into the flour and also the half and half cream.
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| • | Cook this mixture over medium heat and let this sauce thicken.
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| • | Add in the garlic salt and black pepper blend in the cheeses – the whole Swiss cheese and half a cup of Parmesan cheese.
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| • | To this, add the chicken and vegetable mixture and bring it to a boil.
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| • | Toss in the cooked pasta and sprinkle the remaining Parmesan cheese for garnish. |
