2 Tbsp.

margarine

30mL

1 ½ lbs.

chicken breasts

750g

2 cups

mushrooms, sliced

500mL

1

onion, diced

1

1 can
(10 oz.)

cream of mushroom soup

1 can (284mL)

½ cup

milk

125mL

4 cups

cooked wide pasta such as fettucine

1000mL

tomato and parsley, chopped

In large skillet over medium heat, melt half the margarine. Sauté chicken until no longer pink. Remove from skillet and set aside. In the same skillet over medium heat, melt remaining margarine. Sauté mushrooms and onion until tender and liquid is evaporated, stirring often. Serve over pasta. Garnish with tomato and parsley.

Submitted by:
Linda Tomaszewski
Camrose, Alberta