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Serves 62 tablespoons CRISCO Oil 6 boneless, skinless chicken breast halves, cut into 1-inch pieces (about 1-1/2 pounds chicken) 1 garlic clove, minced 3 cups Broccoli flowerets 2 cups fresh mushrooms, sliced 1 fresh tomato, chopped 1 package (8 ounces) spaghetti or linguine, cooked and well drained 3/4 cup grated Parmesan cheese 1 tablespoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup evaporated skimmed milk Heat oil in large skillet on medium-high heat. Add chicken and garlic. Cook and stir 5 minutes or until chicken is no longer pink in center. Remove to serving plate. Add broccoli, mushrooms and tomato to skillet. Cook and stir 3 to 5 minutes or until broccoli is crisp-tender. Return chicken to skillet to heat. Transfer mixture to large serving bowl. Add spaghetti or linguine, Parmesan cheese, basil, salt and pepper. Toss to mix. Add milk. Mix lightly. Serve immediately on spinach-covered plates, if desired. |
