Chicken-vegetable Tetrazziniitalian, microwave, pasta, poultry 1 lb boned, skinned chicken 1 breasts cut in 1/2 in. 1 strips 2 centiliter garlic minced 1 cup frozen peas 1 cup mushrooms, quartered 1 tablespoon oleo 2 tablespoon flour 2/3 cup + 2 t. skim milk 2 tablespoon diced pimento 2 tablespoon dry sherry 1/4 teaspoon salt 1/4 teaspoon pepper 2 cup 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.) |
