Ingredients:
1 lb boneless skinless chicken, cut into, 1 to 1 1/2 pieces
9 oz refrigerated linguini
2 tbsp olive oil or vegetable oil
2 tbsp butter or margarine
2 cloves garlic, minced
2 cup sliced mushrooms
10 1/2 oz can cream of chicken soup
2/3 cup light cream or milk
1/3 cup grated parmesan cheese
1 chopped parsley (optional)
Instructions:
Boil water and cook pasta according to package directions. Rinse
chicken and pat dry. In large skillet, cook chicken in hot oil over
medium-high 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: Servings per recipe: 4 to 5; Calories: 500;
Protein: 30g; Carbohydrates: 35g; Fat: 26g; Cholesterol: 155mg;
Sodium: 730mg
Source: Acme Supermarket ad in newspaper
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Chicken Tetrazzini Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
