Chicken-vegetable Tetrazzini

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chicken-vegetable Tetrazzini

pasta, poultry, italian, microwave

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.)