| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless skinless chicken, cut into 1 to 1 1/2" pieces |
| 9 |
oz |
Refrigerated linguini |
| 2 |
tb |
Olive oil or vegetable oil |
| 2 |
tb |
Butter or margarine |
| 2 |
|
Cloves garlic, minced |
| 2 |
c |
Sliced mushrooms |
| 10 1/2 |
oz |
Can Cream of Chicken Soup |
| 2/3 |
c |
Light cream or milk |
| 1/3 |
c |
Grated Parmesan cheese |
|
|
Chopped parsley (optional) |
INSTRUCTIONS
Boil water and cook pasta according to package directions. Rinse chicken
and pat dry. In large skillet, cook chicken in hot oil over medium-high
heat, until chicken is no longer pink, about 5 minutes, stirring
occasionally. Remove chicken from pan; keep warm. Heat butter in skillet.
Cook garlic and mushrooms over medium heat until mushrooms are browned,
about 2 minutes. Stir in soup, light cream, Parmesan cheese and cooked
chicken pieces. Cook 1 minute. Drain pasta and toss into chicken mixture
until well blended. Heat mixture through. Salt and pepper to taste.
Sprinkle with chopped parsley. Ready in less than 20 minutes. Serves 4 to
5.
Nutritional information: Servings per recipe: 4 to 5; Calories: 500;
Protein: 30g; Carbohydrates: 35g; Fat: 26g; Cholesterol: 155mg; Sodium:
730mg
Source: Acme Supermarket ad in newspaper
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