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CHICKEN-VEGETABLE TETRAZZINI

Category:    Italian, Pasta, Chicken, Microwave
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.)
 

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