Chicken-Vegetable Tetrazzini Recipe

Submitted by: 33333333

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 pound boned, skinned chicken breast halves -- cut into 1/2-inch strips
2 cloves garlic -- minced
1 cup frozen English peas
1 cup fresh mushrooms -- quartered
1 tablespoon margarine
2 tablespoons all-purpose flour
3/4 cup skim milk -- PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons skim milk
2 tablespoons diced pimiento
2 tablespoons dry sherry
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked spaghetti -- (cooked without salt or fat)

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Directions:

Place chicken and garlic in a 2-quart glass measure. Cover with heavy-duty plastic wrap and vent. Microwave at MEDIUM-HIGH (70% power) 4 minutes, stirring once. Add English peas; cover and microwave at MEDIUM-HIGH 4 minutes, stirring once. Stir in mushrooms; cover and microwave at MEDIUM-HIGH 2 to 3 minutes or just until chicken is done. Drain well and set aside.

Place margarine in a 2-cup glass measure; microwave at HIGH 30 seconds or until margarine melts. Add flour; stir well. Gradually add milk, stirring well. Microwave at HIGH 4 minutes or until thickened and bubbling, stirring twice. Stir in pimiento. And next 3 ingredients; set aside.

Combine chicken mixture and pasta in a large bowl. Spoon sauce over chicken mixture; toss well.

PER SERVING: CALORIES 345 / PROTEIN 34.4 / FAT 6.6 / CARBOHYDRATE 33 / CHOLESTEROL 73 / IRON 2.8 / SODIUM 317 / CALCIUM 102

This recipe from CDKitchen for Chicken-Vegetable Tetrazzini serves/makes 4

Recipe ID: 94412

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