* Exported from MasterCook *

                          Oh-So-Easy Tetrazzini

Recipe By     :Beverly Mills and Alicia Rossq
Serving Size  : 6     Preparation Time :0:00
Categories    : Main dish                       Poultry
                Quick meals

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  elbow macaroni
  1 1/2         pounds  skinless boneless chicken breasts -- 4 breasts
  1           teaspoon  vegetable oil
  1                cup  chopped onions
  1                cup  sliced mushrooms
  1                cup  shredded carrots
  1                cup  frozen green peas
  1           teaspoon  minced garlic
  1           teaspoon  worcestershire sauce
     1/4      teaspoon  black pepper
  1                can  cream of mushroom soup, condensed -- * low-fat type
  1                can  cream of chicken soup, condensed -- * low-fat type
     1/2           cup  skim milk
     1/2           cup  shredded parmesan cheese
  1 1/2           cups  shredded cheddar cheese

Boil the macaroni for 9 - 11 minutes in salted water until done.

Defrost chicken under running water or in microwave and remove any packaging.

While chicken is defrosting, heat the oil over medium heat in a non-stick skillet and add the chopped mushrooms and onions. Stir occasionally.

Cut the chicken, even if still partially frozen, into bite-sized chunks and add to the skillet. Raise the heat a bit and cook for 2 minutes. Stir in the carrots, peas, garlic, Worcestershire sauce and pepper and cook, stirring, until the chicken is no longer pink, about 5 minutes.

In another bowl, mix together the 2 cans of soup, milk, and Parmesan cheese. Drain the macaroni and set aside.

When the chicken is cooked, add the soup mixture, then gently stir in the macaroni, stirring well to coat. Reduce heat to Low, sprinkle the cheddar cheese on top, cover, and cook until cheese melts, about 3 minutes.

Remove from the heat and serve.

Source:
  "Desperation Dinners!"
Copyright:
  "1997"

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Per Serving: 466 Calories; 20g Fat (39.3% calories from fat); 42g Protein; 28g Carbohydrate; 3g Dietary Fiber; 104mg Cholesterol; 1158mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

NOTES : * Nutritional info is for regular version of the soups, not the low fat
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0