*  Exported from  MasterCook  *

                      Chicken Vegetable Tetrazzini

Recipe By     : Green Giant(R)
Serving Size  : 5    Preparation Time :0:10
Categories    : Chicken

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9      oz            Refrigerated linguine
  2      tb            Olive oil or oil
  1      lb            Chicken breasts --
                       - boneless, skinless,
                       - cut into 1" pieces
  2      tb            Butter
  2      cl            Garlic -- minced
  1 1/2  c             Frozen broccoli cuts -- thawed
 15      oz            Can sliced carrots -- drained
  4 1/2  oz            Can sliced mushrooms -- drained
    2/3  c             Milk
 10 3/4  oz            Can condensed cream of chicken
                       - soup
    1/3  c             Parmesan cheese -- grated
                       Salt (optional)
                       Pepper (optional)
                       Fresh parsley -- chopped

Cook linguine to desired doneness as directed on package. Drain.

Meanwhile, heat oil in large skillet or Dutch oven over medium-high
heat until hot. Add chicken; cook and stir 4 to 5 minutes or until no
longer pink. Remove chicken from skillet; cover to keep warm.

In same skillet, melt butter over medium heat. Add garlic, broccoli,
carrots, and mushrooms; cook 4 to 5 minutes or until vegetables are
tender, stirring occasionally.

Stir in milk, soup, cheese and chicken; cook 1 to 2 minutes or until
thoroughly heated. Stir in linguine; cook 2 minutes or until
thoroughly heated, stirring occasionally. Add salt and pepper to
taste; sprinkle with parsley.

Ready in 30 minutes

Posted by: Barbra <[email protected]>


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