1 lb Boneless skinless chicken,

           -cut into 1 to 1 1/2" pieces
      9 oz Refrigerated linguini

      2 tb Olive oil or vegetable oil

      2 tb Butter or margarine

      2    Cloves garlic, minced

      2 c  Sliced mushrooms

 10 1/2 oz Can Cream of Chicken Soup

    2/3 c  Light cream or milk

    1/3 c  Grated Parmesan cheese

           Chopped parsley (optional)
  Boil water and cook pasta according to package directions.  Rinse chicken
  and pat dry.  In large skillet, cook chicken in hot oil over medium-high
  heat, until chicken is no longer pink, about 5 minutes, stirring
  occasionally.  Remove chicken from pan; keep warm.  Heat butter in skillet.
  Cook garlic and mushrooms over medium heat until mushrooms are browned,
  about 2 minutes.  Stir in soup, light cream, Parmesan cheese and cooked
  chicken pieces.  Cook 1 minute.  Drain pasta and toss into chicken mixture
  until well blended.  Heat mixture through. Salt and pepper to taste.
  Sprinkle with chopped parsley. Ready in less than 20 minutes. Serves 4 to
  5.

  Nutritional information: Servings per recipe: 4 to 5; Calories: 500;
  Protein: 30g; Carbohydrates: 35g; Fat: 26g; Cholesterol: 155mg; Sodium:
  730mg

  Source: Acme Supermarket ad in newspaper