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Chicken Mushroom Tetrazzini

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Recipe

Chicken Mushroom Tetrazzini recipe

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

35 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound chicken
cut up
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9 ounces pasta, linguine
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2 tablespoons olive oil
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2 tablespoons butter
or margarine
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2 cloves garlic
minced
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2 cups mushrooms
sliced
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10 ½ ounces soup, cream of chicken
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cup Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
453.6 g chicken
cut up
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260.1 ml/g pasta, linguine
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3E+1 ml olive oil
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3E+1 ml butter
or margarine
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2 cloves garlic
minced
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473 ml mushrooms
sliced
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303.5 ml/g soup, cream of chicken
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79 ml Parmesan cheese
grated
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 67838% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 805mg 34%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 10%
Sugars g
Protein 95g
Vitamin A 8% Vitamin C 4%
Calcium 15% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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