*  Exported from  MasterCook  *
 
                             CHICKEN TETRAZZINI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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