Chicken Mushroom Tetrazzini
Chicken Mushroom Tetrazzini recipe
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken
cut up |
|
| 9 | ounces |
pasta, linguine
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | cloves |
garlic
minced |
|
| 2 | cups |
mushrooms
sliced |
|
| 10 ½ | ounces |
soup, cream of chicken
|
|
| ⅓ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken
cut up |
|
| 260.1 | ml/g |
pasta, linguine
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
mushrooms
sliced |
|
| 303.5 | ml/g |
soup, cream of chicken
|
|
| 79 | ml |
Parmesan cheese
grated |
|
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.
