Chicken Tetrazzini
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4 Servings
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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