This recipe is adapted from Ree Drummond, The Pioneer Woman. The original called for white wine and black olives, but I didn't have those things, so I just improvised.
6 boneless, skinless chicken tenders
1 stick Butter
8 ounces White Mushrooms, Sliced
¼ cups Flour
2 ½ cups Chicken Broth (Canned)
2 cups Milk
1 cup Freshly Grated Parmesan Cheese
2 cups Frozen Green Peas, thawed
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1 pound Thin Spaghetti
Salt and pepper chicken then place in oven and bake for 30-40 minutes or until no longer pink.
Melt 2 tablespoons butter in a large skillet. Throw in mushrooms; add 1/4 cup chicken broth and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
Bring 2 cups of broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Add a little water if spaghetti needs more liquid in which to cook. Drain and reserve broth when al dente.
Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in broth and whisk to combine. Pour in milk, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
Add mushrooms, chicken, and peas. Stir to combine and check seasonings. Add cooked spaghetti and stir.
Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly.