Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boned -- skinned chicken
   2      tablespoons   flour
                        breasts cut in 1/2 in.
     2/3  cup           + 2 T. skim milk
                        strips
   2      tablespoons   diced pimento
  20      milliliters   garlic minced
   2      tablespoons   dry sherry
   1      cup           frozen peas
     1/4  teaspoon      salt
   1      cup           mushrooms -- quartered
     1/4  teaspoon      pepper
   1      tablespoon    oleo
   2      cups          cooked hot spaghetti

Preparation:

Place Chicken and Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap and Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover and Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover and 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 and Bubbly, Stirring Twice.Stir in Pimento, Dry Sherry, Salt and Pepper. Set Aside. Combine Chicken and Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well. (Fat 6.6, Chol. 73.)