1 lb Boned, Skinned Chicken
Breasts Cut in 1/2 in. Strips 2 cl Garlic Minced
1 c Frozen Peas
1 c Mushrooms, Quartered
1 tb Oleo
2 tb Flour
2/3 c + 2 T. Skim Milk
2 tb Diced Pimento
2 tb Dry Sherry
1/4 ts Salt
1/4 ts Pepper
2 c Cooked Hot Spaghetti
Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk, Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring Twice.Stir in Pimento, Dry Sherry, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well. (Fat 6.6, Chol. 73.)