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    • Chicken-Vegetable Tetrazzini

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Dairy Italian Italian, Pasta, Poultry, Microwave 4 Servings

    INGREDIENTS

    1 lb Boned, Skinned Chicken
    Breasts Cut in 1/2 in.
    Strips
    2 cl Garlic Minced
    1 c Frozen Peas
    1 c Mushrooms, Quartered
    1 tb Oleo
    2 tb Flour
    2/3 c + 2 T. Skim Milk
    2 tb Diced Pimento
    2 tb Dry Sherry
    1/4 ts Salt
    1/4 ts Pepper
    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.)

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