16 oz Skinner®® Spaghetti
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
2 Tbsps butter
2 cans (10 3/4 oz.) condensed cream of mushroom soup
1 3/4 cups milk
1 can (4 oz.) sliced mushrooms, drained
3 cups cooked chicken, cubed
  grated Parmesan cheese (optional)

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  Meanwhile, in a large saucepan, over medium heat, cook peppers and onion in butter until tender.

3.  Stir in soup, milk and mushrooms; mix well. Add chicken; heat through. Serve sauce over hot pasta. Top with Parmesan cheese if desired.