Chicken-Vegetable Tetrazzini

Course : Chicken
Serves: 4
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1 pound boned -- skinned chicken breasts, cut in 1/2 inch strips
2 tablespoons flour
1 cup skim milk
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 / Directions:

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.)

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