* 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 - - - - - - - - - - - - - - - - - -