Chicken-Vegetable Tetrazzini
Yield
4 servingsPrep
35 minCook
0 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boned, skinned |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
green peas
frozen |
|
| 1 | cup |
mushrooms
quartered |
*
|
| 1 | tablespoon |
margarine
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅔ | cup |
milk, skim
plus 2 tablespoons |
|
| 2 | tablespoons |
pimentos
diced |
|
| 2 | tablespoons |
sherry
dry |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
spaghetti
cooked, hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boned, skinned |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
green peas
frozen |
|
| 237 | ml |
mushrooms
quartered |
*
|
| 15 | ml |
margarine
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 158 | ml |
milk, skim
plus 2 tablespoons |
|
| 3E+1 | ml |
pimentos
diced |
|
| 3E+1 | ml |
sherry
dry |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
spaghetti
cooked, hot |
*
|
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.
