Quick Chicken Tetrazzini

6 Servings Spaghetti -- Cooked
1 Pound Chicken Breasts (without skin-1" cubes)
1 teas. Watkins Original Grapeseed Oil
1 Large Onion -- chopped
1 Cup Mushrooms -- sliced
1 Cup Carrots -- shredded
1 Cup Green Peas -- frozen
1 teas. Watkins Garlic Flakes
1 teas. Worcestershire Sauce
1/2 teas. Watkins Black Pepper
1 Cup Prepared Watkins Mushroom Soup Base
1 Cup Prepared Watkins Chicken Soup Base
1/2 Cup Milk
1/2 Cup Parmesan Cheese -- shredded
1 1/2 Cups Cheddar Cheese (sharp or medium) -- shredded

In a large skillet, simmer onion and mushrooms in grapeseed oil, stirring occasionally. Add chicken cubes and raise heat to medium, then cook for 3-5 minutes, stirring to prevent burning. Add peas, carrots, Worcestershire Sauce and black pepper. Stir well, and continue to cook another 5 minutes. While mixture is cooking, in a large bowl, mix soups, milk and Parmesan cheese until smooth. Pour soup mixture into skillet with chicken mixture and stir to blend. Reduce heat to low. Sprinkle cheddar cheese on top of mixture, then cover and cook about 3 minutes. Serve over cooked spaghetti noodles.

Variations:
Substitute 2 cans drained Tuna to make Tuna Tetrazzini

Substitute 2 cups chopped leftover Turkey to make Turkey Tetrazzini

(add these meats along with vegetables, as they do not need additional cooking)

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