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CHICKEN TETRAZZINI
Micro
1 whole chicken breast, halved and skinned (about 1 lb.) 1 med. carrot, peeled 1 Tbsp. water 4 oz. spaghetti 2/3 C. water 1 1/2 Tbsp. corn starch 1/4 C. skim milk 1 1/2 tsp. instant chicken bouillon 2 Tbsp. margarine 1 (2 oz.) can mushroom pieces, drained Dash of pepper 1 Tbsp. snipped fresh parsley 1 Tbsp. Parmesan cheese
Arrange chicken breasts meat side up in 8-inch square microwave-safe baking dish. Cover with waxed paper. Microwave (high) 7 to 8 minutes or until chicken is tender, rotating dish once. Drain; set aside to cool. Cut carrot into julieene strips 1 inch in length. Combine carrot and 1 tablespoon water in 1- quart microwave-safe casserole. Cover with casserole lid. Microwave (high) 2 1/2 to 3 minutes or until tender, stirring once, set aside. Cook spaghetti as directed on package. Drain and rinse with cold water. Set aside. While spaghetti cooks, remove bones from chicken; cut meat into bite- sized pieces. Add 2/3 cup water to carrots. Mix in corn starch, blending well. Stir in milk and chicken bouillon. Microwave (high) uncovered, 2 1/2 to 3 1/2 minutes or until mixture boils and thickness, stirring once or twice. Add margarine, chicken, mushrooms, and pepper; stir lightly. Arrange cooked spaghetti on microwave-safe serving platter. Spoon chicken mixture over pasta. Sprinkle with parsley and cheese. Microwave (high), uncovered, 2 to 3 minutes or until heated through. 1 1/2 cups cubed cooked turkey can be substituted for chicken breast.
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