Chicken-vegetable tetrazzini

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.)

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