CHICKEN VEGETABLE TETRAZZINI

By curly

Ingredients

• 1 (9oz.) pkg. refrigerated linguine
• 1-2 tbls. Olive oil or oil
• 1 lb boneless skinless chicken breasts, cut in 1 inch pieces
• 1-2 tbls. Margarine or butter
• 2 garlic cloves (pressed)
• 1/2 c. Frozen broccoli
• 1 (15 oz.) can sliced carrots (drained)
• 1 (4.5 oz) jar mushrooms (drained)
• 2/3 cup milk
• 1 (10-3/4 oz.) can condensed cream of chicken soup
• 1/3 c. grated parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Cook linguine and drain
2. Meanwhile, heat oil in lg. skillet. Add chicken, cook and stir 4-5 minutes. Remove chicken from skillet, cover to keep warm.
3. In same skillet, melt margarine. Add garlic, broccoli, carrots, and mushrooms. Cook 4-5 minutes until vegetables are tender.
4. Stir in milk, soup, cheese, and chicken. Cook 1-2 minutes until heated. Stir in linguine, cook 2 minutes.