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Chicken-Vegetable Tetrazzini

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Recipe

 

Yield

4 servings

Prep

35 min

Cook

0 min

Ready

35 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound chicken breasts
boned, skinned
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2 cloves garlic
minced
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1 cup green peas
frozen
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1 cup mushrooms
quartered
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1 tablespoon margarine
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2 tablespoons all-purpose flour
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cup milk, skim
plus 2 tablespoons
2 tablespoons pimentos
diced
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2 tablespoons sherry
dry
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¼ teaspoon salt
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¼ teaspoon black pepper
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2 cups spaghetti
cooked, hot
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Ingredients

Amount Measure Ingredient Features
453.6 g chicken breasts
boned, skinned
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2 cloves garlic
minced
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237 ml green peas
frozen
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237 ml mushrooms
quartered
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15 ml margarine
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3E+1 ml all-purpose flour
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158 ml milk, skim
plus 2 tablespoons
3E+1 ml pimentos
diced
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3E+1 ml sherry
dry
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1.3 ml salt
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1.3 ml black pepper
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473 ml spaghetti
cooked, hot
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Directions

Cut chicken into ½ inch strips.

Place chicken and garlic in 2-quart glass measure.

Cover with plastic wrap and vent.

Microwave at medium-high 4 minutes, stirring once.

Add 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.

Set aside. Place Oleo in 2-cup glass measure.

Microwave at high 30 seconds OR until Oleo melts. Add flour; stir well.

Gradually add milk, stirring well.

Microwave at high 4 Minutes OR until thick and bubbly, stirring twice.

Stir in pimento, dry sherry, salt and pepper.

Set aside.

Combine chicken and pasta in a large bowl.

Spoon sauce over mixture.

Toss well.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 34912% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 385mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 84g
Vitamin A 14% Vitamin C 15%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 
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