Chicken-vegetable tetrazzini
Yield: 4 servings
Ingredients:
- 1 lb Boned Skinned Chicken 2 tb Flour Breasts Cut in 1/2 in. 2/3 c + 2 T. Skim Milk Strips 2 tb Diced Pimento
- 2 cl Garlic Minced 2 tb Dry Sherry
- 1 c Frozen Peas 1/4 ts Salt
- 1 c Mushrooms Quartered 1/4 ts Pepper
- 1 tb Oleo 2 c Cooked Hot Spaghetti
Instructions:
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 6.6 Chol. 73.)
