Title: Chicken-vegetable tetrazzini
 Categories: Italian, Pasta, Poultry, Microwave
      Yield: 4 Servings
 
      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.)