1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 to 2 Tbsp. margarine or butter
2 garlic cloves, minced
1 1/2 cups Frozen Broccoli Cuts, thawed
1 (15-oz.) can Sliced Carrots, drained
1 (4.5-oz.) jar Sliced mushrooms, drained
2/3 cup milk
1 (10 3/4-oz.) can condensed cream of chicken soup
1/3 cup grated Parmesan cheese
Salt, if desired
Pepper, if desired
Chopped fresh parsley
Instructions
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 margarine 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 unitl thoroughly heated. Stir in linguine; cook 2 minutes or until thoroughly heated, stirring occasionally. Add salt and pepper to taste; sprinkle with parsley.
Serving
Suggestions
5 (1 3/4 cup) servings.
Originally Submitted
12/29/2011
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