Preparation:
Prepare fettuccine according to package directions; drain and keep warm.
Lightly spray a large non-stick skillet with nonfat cooking spray and heat
over medium-high heat.
Add chicken tenders and cook until chicken is no longer pink and is cooked
through; remove chicken from skillet and set aside.
Lightly respray skillet, saute onions until soft and transparent, about 5
minutes.
Add mushrooms and continue cooking until mushrooms are tender.
Stir in chicken broth and cream cheese; heat over medium-high heat until
mixture almost comes to a boil and thickens.
Add chicken, broccoli, and pepper to skillet; cook over medium heat until
heated through.
Toss with fettuccine and serve immediately.
Breadsticks or a loaf of Italian bread go well with this dish. |
