1 c. water
1/4 tsp. salt
1/4 tsp. pepper
4 boneless chicken breast halves
6 c. water
1/2 tsp. salt
1 tbsp. olive oil
1 (8 oz.) pkg. spaghetti
1 med. green pepper, chopped
1/4 c. butter
2 1/2 tbsp. flour
1 c. half & half
1/4 c. dry white wine
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1/8 tsp. garlic powder
1/2 c. Parmesan cheese
3 c. grated Cheddar cheese, divided

Combine first 3 ingredients in a saucepan; bring to a boil. Cut chicken into 1/2 inch cubes. Add chicken; cover. Reduce heat and simmer 10 minutes or until done. Drain chicken. Combine 6 cups water and next 2 ingredients in a Dutch oven; bring to a boil. Add spaghetti and cook 10 minutes or until tender. Drain well and set aside. Saute green pepper in butter in a Dutch oven until tender. Add flour and stir well. Stir in half & half, next 6 ingredients, and 2 cups Cheddar cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken. Spread half of spaghetti in a greased 12 x 8 inch baking dish; spread half of chicken mixture evenly over spaghetti. Repeat layers. Bake at 350 degrees for 20 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes. Yield: 6-8 servings.