Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Boned, Skinned Chicken |
\N \N | Breasts Cut in 1/2 in. |
\N \N | Strips |
2 cloves | Garlic Minced |
1 cup | Frozen Peas |
1 cup | Mushrooms, Quartered |
1 tablespoon | Oleo |
2 tablespoons | Flour |
⅔ cup | + 2 T. Skim Milk |
2 tablespoons | Diced Pimento |
2 tablespoons | Dry Sherry |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
2 cups | Cooked Hot Spaghetti |
Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk, Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring Twice.Stir in Pimento, Dry Sherry, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well.
(Fat 6⅗, Chol. 73.)