Chicken Tetrazzini

* Exported from MasterCook *

CHICKEN TETRAZZINI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Boneless skinless chicken,
-cut into 1 to 1 1/2" pieces
9 oz Refrigerated linguini
2 tb Olive oil or vegetable oil
2 tb Butter or margarine
2 Cloves garlic, minced
2 c Sliced mushrooms
10 1/2 oz Can Cream of Chicken Soup
2/3 c Light cream or milk
1/3 c Grated Parmesan cheese
Chopped parsley (optional)

Boil water and cook pasta according to package directions. Rinse chicken
and pat dry. In large skillet, cook chicken in hot oil over medium-high
heat, until chicken is no longer pink, about 5 minutes, stirring
occasionally. Remove chicken from pan; keep warm. Heat butter in skillet.
Cook garlic and mushrooms over medium heat until mushrooms are browned,
about 2 minutes. Stir in soup, light cream, Parmesan cheese and cooked
chicken pieces. Cook 1 minute. Drain pasta and toss into chicken mixture
until well blended. Heat mixture through. Salt and pepper to taste.
Sprinkle with chopped parsley. Ready in less than 20 minutes. Serves 4 to
5.

Nutritional information: Servings per recipe: 4 to 5; Calories: 500;
Protein: 30g; Carbohydrates: 35g; Fat: 26g; Cholesterol: 155mg; Sodium:
730mg

Source: Acme Supermarket ad in newspaper



- - - - - - - - - - - - - - - - - -