Friday, January 16, 2015

Chicken Tetrazzini

"This is another one of my sister's delicious dinner recipes.  I love the creamy garlic mushroom sauce.  If you need a new recipe to impress your family, this is IT!"

1 (16 ounce) package of linguine noodles
2-3 boneless, skinless chicken breasts
2 Tablespoons olive or canola oil
2 Tablespoons butter
2 cloves of garlic, minced
2 cups sliced mushrooms
1 (14.5 ounce) can cream of chicken soup
2/3 cup whipping cream
1/3 cup Parmesan cheese

Cook pasta according to package directions; drain and keep warm.  Cut chicken breasts into 1/2 inch pieces.  In a large skillet, cook chicken in hot oil over medium-high heat until cooked through.  Remove from the pan and keep warm.  In same skillet, heat butter.  Cook garlic and mushrooms over medium-high heat until mushrooms are browned.  Stir in soup, cream, Parmesan cheese and cooked chicken.  Heat thoroughly.  Toss together pasta and chicken mixture and serve.


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