Recipe - Chicken Tetrazzini

1 pound Boneless skinless chicken,
cut into 1 to 1 1/2" pieces
9 ounce Refrigerated linguini
2 tablespoon Olive oil or vegetable oil
2 tablespoon Butter or margarine
2 Cloves garlic, minced
2 cup Sliced mushrooms
10 One half ounce Can Cream of Chicken Soup
2/3 cup Light cream or milk
1/3 cup Grated Parmesan cheese
Chopped parsley (optional)

Boil water and cook pasta according to package directions. Rinse chicken
and pat dry. In large skillet, cook chicken in hot oil over mediumhigh
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. Ready in less than 20 minutes. Serves 4 to
5.

Nutritional information: