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Chicken-Vegetable Tetrazzini

1 lb Boned, Skinned Chicken

Breasts Cut in 1/2 in. Strips 2 cl Garlic Minced

1 c Frozen Peas

1 c Mushrooms, Quartered

1 tb Oleo

2 tb Flour

2/3 c + 2 T. Skim Milk

2 tb Diced Pimento

2 tb Dry Sherry

1/4 ts Salt

1/4 ts Pepper

2 c 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.)


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