Chicken-vegetable tetrazzini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boned, Skinned Chicken |
| Breasts Cut in 1/2 in. | ||
| 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 |
Directions
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.)