chicken-vegetable tetrazzini

Name: Chicken-Vegetable Tetrazzini
Cuisine: Italian
Ingredients: 1 pound(s) chicken breast, boneless and skinless cut in 1/2" strips; 2 - garlic cloves, minced; 1 cup(s) peas, frozen; 1 cup(s) mushrooms, quartered; 1 tablespoon(s) butter; 2 tablespoon(s) flour; 2/3 cup(s) milk; 2 tablespoon(s) milk; 2 tablespoon(s) pimento, chopped; 2 tablespoon(s) sherry; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 2 cup(s) spaghetti, cooked

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Ingredients

1 pound chicken breast, boneless and skinless cut in 1/2" strips
2 - garlic cloves, minced
1 cup peas, frozen
1 cup mushrooms, quartered
1 tablespoon butter
2 tablespoons flour
2/3 cup milk
2 tablespoons milk
2 tablespoons pimento, chopped
2 tablespoons sherry
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups spaghetti, cooked

How To Make chicken-vegetable tetrazzini

Step 1

Place chicken and garlic in 2 quart glass measure.

Step 2

Cover with plastic wrap and vent.
Step 3

Microwave at medium-high 4 minutes stirring once.
Step 4

Add peas, cover and microwave at medium-high 4 minutes stirring once.
Step 5

Stir in mushrooms, cover and microwave at medium-high 2 to 3 minutes or just until chicken is done.
Step 6

Drain well.
Step 7

Set aside.
Step 8

Place butter in 2 cup glass measure.
Step 9

Microwave at high 30 seconds or until melted.
Step 10

Add flour, stir well.
Step 11

Gradually add milk, stirring well.
Step 12

Microwave at high 4 minutes or until thick and bubbly, stirring twice.
Step 13

Stir in pimento, dry sherry, salt and pepper. Set aside.
Step 14

Combine chicken and pasta in a large bowl.
Step 15

Spoon sauce over mixture.
Step 16

Toss well.
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