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

INGREDIENTS

1 lb Boned, Skinned Chicken
Breasts Cut in 1/2 in.
Strips
2 Garlic Minced
1 c Frozen Peas
1 c Mushrooms, Quartered
1 T Oleo
2 T Flour
2/3 c + 2 T. Skim Milk
2 T Diced Pimento
2 T Dry Sherry
1/4 t Salt
1/4 t 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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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 0mg
Sodium: 531.4mg
Potassium: 253.1mg
Carbohydrates: 10.2g
Fiber: 2g
Sugar: 2.7g
Protein: 5.4g


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