2 tablespoons margarine
1 medium onion (chopped)
1 clove garlic (minced)
4 chicken breasts or legs
1 can (10 ounce) condensed cream of mushroom soup
1/2 cup milk
1 tablespoon parsley (chopped)
1/2 pound spagehettini
1/4 cup parmesan cheese (grated)
- In a skillet saute onion and garlic in margarine until tender.
- Add chicken and brown on both sides. Stir in mushroom soup, milk and parsley. Simmer covered for 30 minutes.
- Meanwhile cook pasta according to directions, cooking only minimum time indicated, drain and put into a baking pan.
- Arrange chicken pieces on top, cover with sauce and sprinkle with parmesan.
Bake at 400 degrees F for approximately 20 minutes.