Serves: 8
Start to Finish: 45 minutes

1	pound spaghetti, uncooked
1	tablespoon unsalted butter
2	pounds boneless skinless chicken breasts
½	teaspoon salt
½	teaspoon black pepper, separated
½	teaspoon garlic powder
1	tablespoon canola oil
3	red bell peppers, sliced
3	yellow bell peppers, sliced
1	cup half and half
½	cup whole milk
8	ounces cream cheese, cut into pieces
4	ounces processed cheese, such as Velveeta, cut into pieces
1	cup shredded cheddar cheese
2	cups chicken broth

1.   Cook pasta according to package directions.
2.  Meanwhile, melt butter in large skillet over medium heat. Season chicken with salt, ¼ teaspoon black pepper and garlic powder.  Add chicken to skillet and cook 4 minutes. Flip and cook 3-4 minutes more, until golden brown and cooked through. Transfer chicken to cutting board, slice and set aside.
3.  Heat oil in skillet. Add bell peppers and cook about 8 minutes, stirring occasionally, until peppers are softened and slightly browned. Transfer peppers to bowl and set aside.
4.  Add half and half, milk, cream cheese, processed cheese and remaining ¼ black teaspoon pepper to skillet. Cook, stirring frequently, until cheese is fully melted and sauce is creamy. Add cheddar cheese and stir until completely melted in. Add chicken broth and stir until combined.
5.  Add chicken, bell peppers and spaghetti and toss to coat. Serve immediately.

Variation: Replace 2 bell peppers with 16 ounces sliced mushrooms.

Per Serving:  641 cal., 26.4 g fat (13.2 g sat. fat), 161.2 mg chol., 1463.1 mg sodium, 492.8 mg pot., 49 g carb., 6.1 g sugar, 2.1 g fiber, 47.7 g pro.