Chicken-Vegetable Tetrazzini

Recipe Ingredients

1 lb	454g / 16oz	Boned - skinned chicken
		Breasts cut in 1/2" strips
1		Garlic, minced
1 cup	237ml	Frozen peas
1 cup	237ml	Mushrooms - quartered
1 tablespoon	15ml	Oleo
2 tablespoons	30ml	Flour
2/3 cup	157ml	+ 2 T. Skim milk
2 tablespoons	30ml	Diced pimento
2 tablespoons	30ml	Dry sherry
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 cups	474ml	Cooked hot spaghetti

Recipe Instructions

Place chicken and garlic in 2 quart glass measure. Cover with plastic wrap and vent. Microwave at medium-high 4 min. Stirring once. Add peas; cover and microwave at medium-high 4 min. Stirring once. Stir in mushrooms; cover and microwave at medium-high 2 to 3 min. or just until chicken is done. Drain well. Set aside. Place oleo in 2 cup 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 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.

Source:
Cooking Light, May 1994, page 144

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