Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: Boneless skinless chicken, cut into 1 to 1 1/2" pieces
9 ounce: Refrigerated linguini,
2 tbsp: Olive oil or vegetable oil,
2 tbsp: Butter or margarine,
2 Cloves: garlic, minced
2 cup: Sliced mushrooms,
10 1/2 ounce: Can Cream of Chicken Soup,
2/3 cup: Light cream or milk,
1/3 cup: Grated Parmesan cheese,
Chopped parsley, optional

Directions:

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


Source from luhu.jp