*Baked Chicken Tetrazzini*
Serves 4 to 6

An old favourite, easy, updated and delicious.

2 1/2 pounds chicken breast meat
6 slices of streaky bacon
1 large red onion, chopped
1 large green pepper, chopped
2 cups sliced mushrooms
1 pound of dry fusilli pasta
8 ounces grated medium cheddar cheese
8 ounces grated Monterrey jack cheese
2 tsp chopped fresh chives
1/2 cup chicken broth
1 1/2 TBS granulated chicken bouillon
salt and pepper to taste

Preheat the oven to 180*C/350*F/ gas mark 4.  Spray a large nonstick pan with low fat cooking spray.  Cut the chicken into strips.  Add to the pot, cover  and cook over low heat until the chicken is tender.  Gently shred with a fork.  Remove and set aside.  Add the bacon to the pan and cook until crisp.  Remove and drain on paper towels, reserving the pan drippings.  Chop the bacon and set aside.  Saute the onions, peppers and mushrooms in the drippings until the onions and peppers are softened.  Season to taste with salt and pepper.  Stir in the chicken pieces.  Cook the fusilli pasta according to the package directions until al dente, adding the chicken bouillon to the water.  Once cooked, drain and rinse in a strainer.  Stir into the pan with the cooked vegetables and chicken.  Toss in half of the bacon pieces and the cheese.  Place in a buttered 9 by 13 inch pan and sprinkle with the rest of the bacon pieces.  cover and bake for 30 minutes.  Remove from the oven and add the chicken broth, stirring it all together.  Return to the oven and bake for an additional 10 minutes, uncovered.  Sprinkle  the chives and serve immediately.