Chicken-Vegetable Tetrazzini

1 lb boned, skinned chicken
1 breasts cut in 1/2 in.
1 strips
2 centiliter garlic minced
1 cup frozen peas
1 cup mushrooms, quartered
1 tablespoon , margarine
2 tablespoon flour
2/3 cup + 2 t. soy milk
2 tablespoon diced pimento
2 tablespoon dry drinking wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 cup cooked hot spaghetti

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 margarine in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until margarine melts. Add Flour; Stir Well. Gradually Add Soy Milk, Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring Twice. Stir in Pimento, Dry Wine, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. Toss Well. (Fat 6.6, Cholesterol 73.)