Chicken Tetrazzini

Recipe Ingredients

1 lb	454g / 16oz	Boneless skinless chicken - cut into 1 to 1 1/2"
9 oz	255g	Refrigerated linguini
2 tablespoons	30ml	Olive oil or vegetable oil
2 tablespoons	30ml	Butter or margarine
2		Garlic - minced
2 cups	474ml	Sliced mushrooms
1		Cream of chicken soup
2/3 cup	157ml	Light cream or milk
1/3 cup	48g / 1.7oz	Grated parmesan cheese
		Chopped parsley - (optional)

Recipe Instructions

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. Ready in less than 20 minutes.

Source:
Acme Supermarket ad in newspaper

Rating

Average rating:

10 (3 votes)

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