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Name: Chicken-Vegetable Tetrazzini
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Breasts Cut in 1/2 in.; 2 tb Diced Pimento; 2 tb Dry sherry; 1 c Mushrooms, Quartered; 2/3 c + 2 T. Skim Milk; 1 tb Oleo; Strips; 1 c Frozen Peas; 1/4 ts Pepper; 1 lb Boned, Skinned Chicken; 2 c Cooked Hot Spaghetti; 2 tb Flour; 2 cl Garlic Minced; 1/4 ts Salt

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INGREDIENTS

Breasts Cut in 1/2 in.
2 tb Diced Pimento
2 tb Dry sherry
1 c Mushrooms, Quartered
2/3 c + 2 T. Skim Milk
1 tb Oleo
Strips
1 c Frozen Peas
1/4 ts Pepper
1 lb Boned, Skinned Chicken
2 c Cooked Hot Spaghetti
2 tb Flour
2 cl Garlic Minced
1/4 ts Salt

INSTRUCTIONS

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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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 4 Servings

Calories: 91
Calories from Fat: 34 (37%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 38.4mg		1 %
Potassium 88.1mg		2 %
Total Carbohydrate 10.4g		3 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 8.5g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 91

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