1 lb Boned, Skinned Chicken

           Breasts Cut in 1/2 in.
           Strips
      2 cl Garlic Minced

      1 c  Frozen Peas

      1 c  Mushrooms, Quartered

      1 tb Oleo

      2 tb Flour

    2/3 c  + 2 T. Skim Milk

      2 tb Diced Pimento

      2 tb Dry Sherry

    1/4 ts Salt

    1/4 ts Pepper

      2 c  Cooked Hot Spaghetti

  Place Chicken & Garlic in 2 Quart Glass Measure.  Cover With Plastic Wrap &
  Vent.  Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover &
  Microwave At Medium-High 4 Min. Stirring Once.  Stir in Mushrooms; Cover &
  Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain
  Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30
  Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk,
  Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring
  Twice.Stir in Pimento, Dry Sherry, Salt & Pepper. Set Aside. Combine
  Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well.
   (Fat 6.6, Chol. 73.)