Linguine al Pollo e Funghi

1 lb Linguine Cooked and oiled
1 lb Chicken Thighs Boneless, skinless, cut in 1 1/2 inch pieces
2 cups Mushrooms sliced
1 can Cream of Chicken Soup
2 Tbsp Margarine
2 cloves Garlic Minced
1/4 cup Milk
2 Tbsp Vegetable Oil
1 Tbsp Parsley Chopped
1/2 cup Parmesan Grated
Salt & Pepper

Cook and oil pasta with 1 tablespoon of oil. Rinse chicken and pat dry. In large skillet, fry chicken in remaining oil on medium heat, until chicken is no longer pink (about 5 min), stirring occasionally. Remove chicken from skillet. Heat margarine in skillet, fry garlic and mushrooms over medium heat until mushrooms are browned, about 2 min. Stir in milk, soup, cheese and chicken pieces. Cook one minute. Toss pasta into chicken mixture and mix well and heat mixture through. Add salt and pepper to taste and sprinkle parsley on top.

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