Chicken Mushroom Tetrazzini

• 1 pound chicken cut up
• 9 ounces pasta, linguine
• 2 tablespoons olive oil
• 2 tablespoons butter or margarine
• 2 cloves garlic minced
• 2 cups mushrooms sliced
• 10 1/2 ounces soup, cream of chicken
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Boil water and cook pasta according to package directions.
2. Rinse chicken and pat dry.
3. In large skillet, cook chicken in hot oil over medium-high heat, until chicken is no longer pink, about 5 minutes, stirring occasionally.
4. Remove chicken from pan; keep warm.
5. Heat butter in skillet.
6. Cook garlic and mushrooms over medium heat until mushrooms are browned, about 2 minutes.
7. Stir in soup, light cream, Parmesan cheese and cooked chicken pieces.
8. Cook 1 minute.
9. Drain pasta and toss into chicken mixture until well blended.
10. Heat mixture through.
11. Salt and pepper to taste.
12. Sprinkle with chopped parsley.

chicken, pasta, olive oil, butter, garlic, mushrooms, cream of chicken, parmesan

Taken from recipeland.com/recipe/v/chicken-mushroom-tetrazzini-43633 (may not work)