Chicken Tetrazzini

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	25 minutes
	Ready In	35 minutes

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Ingredients

1	pound	chicken	cut up
9	ounces	pasta, linguine
2	tablespoons	olive oil
2	tablespoons	butter	or margarine
2	cloves	garlic	minced
2	cups	mushrooms	sliced
10 1/2	ounces	soup, cream of chicken
1/3	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Boil water and cook pasta according to package directions.

Rinse chicken and pat dry.

In large skillet, cook chicken in hot oil over medium-high heat, until chicken is no longer pink, about 5 minutes, stirring occasionally.

Remove chicken from pan; keep warm. Heat butter in skillet.

Cook garlic and mushrooms over medium heat until mushrooms are browned, about 2 minutes.

Stir in soup, light cream, Parmesan cheese and cooked chicken pieces.

Cook 1 minute. Drain pasta and toss into chicken mixture until well blended.

Heat mixture through. Salt and pepper to taste.

Sprinkle with chopped parsley.

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Member Review

Tex-Mex Baked Beans

Turned out great. Normally I'm not that fond of beans but this won my over. Good balance of the flavors and ingredients with a nice warm feeling from the cayenne.

Reviewed by sean