Chicken Tetrazzini - cooking recipe

Ingredients

1 lb. boneless chicken breasts
1 pkg. linguini (pasta)
2 Tbsp. vegetable oil
2 Tbsp. butter
2 cloves garlic, minced
2 c. sliced mushrooms
1 can cream of chicken soup
2/3 c. cream (half and half)
1/3 c. grated Parmesan cheese

Preparation

Boil water and cook pasta as directed on package. Rinse chicken and pat
dry.
In a large skillet, cook cut up chicken (1 to 1
1/2-inch
pieces)
in
hot
oil over medium-high heat until chicken is\tno
longer
pink,
about 5 minutes, stirring occasionally.
Remove
chicken
from
pan.
Keep
warm.
Heat butter in skillet.\tCook garlic and mushrooms over medium heat until browned slightly,
about
2 minutes. Stir in soup, light cream and Parmesan\tcheese.
Add
cooked
chicken
and
cook 1 minute. Serve over drained pasta or toss together.