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  Recipe Home » Main Course » Chicken Tetrazzini
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  Chicken Tetrazzini
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 213
Ingredients:
1 lb Boneless skinless chicken, cut into 1 to 1 1/2" pieces
9 oz 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 oz Can Cream of Chicken Soup
2/3 cup Light cream or milk
1/3 cup Grated Parmesan cheese
Chopped parsley (optional)
Instructions:
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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