1 lb. spaghetti
1 onion, finely diced
1 c. diced celery
1/3 c. diced green pepper
1/3 c. diced red pepper
1/3 c. diced yellow pepper
10 oz. mushrooms, sliced
1/4 c. butter
1/4 c. flour
2 c. light cream
2 c. grated Havarti cheese
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. marjoram
3 c. diced cooked chicken
1/4 c. sweet white wine
3/4 c. grated Parmesan cheese

Boil the spaghetti in a large pot until al dente. Drain and keep hot. Saute the onion, celery, peppers and mushrooms in butter until tender. Stir in flour. Blend until smooth. Add cream. Stir until thickened. Add Havarti cheese, seasonings, chicken and wine; simmer for 8 minutes. Pour spaghetti into a large casserole dish; top with sauce. Sprinkle with Parmesan and brown quickly in the oven on broil.