Chicken-vegetable Tetrazzini
| 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