Chicken Vegetable Tetrazzini

1 package refrigerated linguine -- (9-oz.)

2 tablespoons olive oil or oil

1 pound boneless skinless chicken breasts -- cut into 1-inch

-- pieces 2 tablespoons margarine or butter

2 garlic cloves -- minced

1 1/2 cups Green Giant� frozen broccoli cuts -- thawed

1 can Green Giant� sliced carrots (15 oz can) -- drained

1 jar Green Giant� mushrooms (4.5 oz can) -- drained, sliced

2/3 cup milk

1 can condensed cream of chicken soup -- (10 3/4-oz.)

1/3 cup grated parmesan cheese

salt -- if desired pepper -- if desired chopped fresh parsley

Cook linguine to desired doneness as directed on package. Drain.

Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Remove chicken from skillet; cover to keep warm.

In same skillet, melt margarine over medium heat. Add garlic, broccoli, carrots and mushrooms; cook 4 to 5 minutes or until vegetables are tender, stirring occasionally.

Stir in milk, soup, cheese and chicken; cook 1 to 2 minutes or until thoroughly heated. Stir in linguine; cook 2 minutes or until thoroughly heated, stirring occasionally. Add salt and pepper to taste; sprinkle with parsley.

Ready in 30 minutes

Submitted to BNR List by: Barbra <[email protected]>