*  Exported from  MasterCook  *
 
                        Chicken Vegetable Tetrazzini
 
 Recipe By     : Green Giant®
 Serving Size  : 5    Preparation Time :0:10
 Categories    : Bnr List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       refrigerated linguine -- (9-oz.)
    2      tablespoons   olive oil or oil
    1      pound         boneless skinless chicken breasts -- cut into 1-inch
                         -- pieces
    2      tablespoons   margarine or butter
    2                    garlic cloves -- minced
    1 1/2  cups          Green Giant® frozen broccoli cuts -- thawed
    1      can           Green Giant® sliced carrots (15 oz can) -- drained
    1      jar           Green Giant® mushrooms (4.5 oz can) -- drained, sliced
      2/3  cup           milk
    1      can           condensed cream of chicken soup -- (10 3/4-oz.)
      1/3  cup           grated parmesan cheese
                         salt -- if desired
                         pepper -- if desired
                         chopped fresh parsley
 
 Cook linguine to desired doneness as directed on package. Drain.
 
 Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat
 until hot. Add chicken; cook and stir 4 to 5 minutes or until no longer
 pink. Remove chicken from skillet; cover to keep warm.
 
 In same skillet, melt margarine over medium heat. Add garlic, broccoli,
 carrots and mushrooms; cook 4 to 5 minutes or until vegetables are tender,
 stirring occasionally.
 
 Stir in milk, soup, cheese and chicken; cook 1 to 2 minutes or until
 thoroughly heated. Stir in linguine; cook 2 minutes or until thoroughly
 heated, stirring occasionally. Add salt and pepper to taste; sprinkle with
 parsley.
 
 Ready in 30 minutes
 
 Submitted to BNR List by: Barbra <Barbra@TheOffice.net>
 
 
 
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