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Chicken Tetrazzini Italiano
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375 g (1 1/2 kilogram) Dry linguini pasta
375 ml (1 1/2 kilogram) Boneless skinless
15 ml (60 milliliters) Olive oil
250 ml (1 liter) Diced fresh tomatoes
250 ml (1 liter) Sliced mushrooms
30 ml (125 milliliters)
Club House ® Italiano Seasoning
1 ml (5 milliliters)
Club House ® Garlic Plus Seasoning
250 ml (1 liter) Alfredo sauce
250 ml (1 liter) Milk
Cook pasta to package directions; set aside.
In large frying pan over medium-high heat, sautéed chicken with olive oil until golden brown. Reserve in a stock pot. Repeat same process for tomatoes and mushrooms; add to the chicken.
In a large mixing bowl combine the Club House Italiano Seasoning, Club House Garlic Plus Seasoning, Alfredo sauce and milk. Add to chicken.
Bring sauce to a boil, reduce heat and simmer 6 to 8 minutes, stirring occasionally. Add cooked pasta.
Recipe type: Pasta Rice Grains
In This Recipe
Pasta Rice Grains
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