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Chicken Tetrazzini


Recipe (click to expand)

1 lb Boneless skinless chicken,

-cut into 1 to 1 1/2″ pieces 9 oz Refrigerated linguini

2 tb Olive oil or vegetable oil

2 tb Butter or margarine

2 Cloves garlic, minced

2 c Sliced mushrooms

10 1/2 oz Can Cream of Chicken Soup

2/3 c Light cream or milk

1/3 c Grated Parmesan cheese

Chopped parsley (optional) 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. Serves 4 to 5.

Nutritional information: Servings per recipe: 4 to 5; Calories: 500; Protein: 30g; Carbohydrates: 35g; Fat: 26g; Cholesterol: 155mg; Sodium: 730mg

Source: Acme Supermarket ad in newspaper

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