1 package refrigerated linguine — (9-oz.)
2 tablespoons olive oil or oil
1 pound boneless skinless chicken breasts — cut into 1-inch
— pieces 2 tablespoons margarine or butter
2 garlic cloves — minced
1 1/2 cups Green Giant? frozen broccoli cuts — thawed
1 can Green Giant? sliced carrots (15 oz can) — drained
1 jar Green Giant? mushrooms (4.5 oz can) — drained, sliced
2/3 cup milk
1 can condensed cream of chicken soup — (10 3/4-oz.)
1/3 cup grated parmesan cheese
salt — if desired pepper — if desired chopped fresh parsley
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 until thoroughly heated. Stir in linguine; cook 2 minutes or until thoroughly heated, stirring occasionally. Add salt and pepper to taste; sprinkle with parsley.
Ready in 30 minutes
Submitted to BNR List by: Barbra <Barbra@TheOffice.net>