FKN-Systems

Title: Chicken-Vegetable Tetrazzini
Categories: Italian, Pasta, Poultry, Microwave, Chicken
Yield: 4 servings

1 lb Boned, Skinned Chicken 2 tb Flour
Breasts Cut in 1/2 in. 2/3 c 2 T. Skim Milk
Strips 2 tb Diced Pimento
2 cl Garlic Minced 2 tb Dry Sherry
1 c Frozen Peas 1/4 ts Salt
1 c Mushrooms, Quartered 1/4 ts Pepper
1 tb Oleo 2 c Cooked Hot Spaghetti

Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic
Wrap & Vent. Microwave At Medium-High 4 Min. Stirring Once. Add
Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in
Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until
Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass
Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour;
Stir Well. Gradually Add Milk, Stirring Well. Microwave At High 4
Min. OR Until Thick & Bubbly, Stirring Twice.Stir in Pimento, Dry
Sherry, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large
Bowl. Spoon Sauce Over Mixture. Toss Well.
(Fat 6.6, Chol. 73.)