| 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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