Title: Chicken-Vegetable Tetrazzini
Categories: Italian Pasta Poultry
Yield: 4 Servings
| 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 |
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.)