Creamy Chicken Fettuccini |
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| Course : |
Chicken |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 1 |
teaspoon |
vegetable oil -- optional |
| 1 |
teaspoon |
all-purpose flour |
| 1/8 |
teaspoon |
white pepper |
| 1 |
clove |
garlic -- minced (opt.) |
| 1/2 |
cup |
fat-free chick. broth -- 1/3 less sod., swan, * see note |
| 2 |
tablespoons |
whipped cream cheese -- philadelphia |
| 2 1/4 |
ounces |
uncooked pasta -- thin spaghetti |
| 1/2 |
cup |
fresh mushrooms -- sliced |
| 1/4 |
cup |
evaporated skimmed milk -- fat free |
| 3/4 |
ounce |
nonfat parmesan cheese -- * see note |
| 3 |
ounces |
skinless boneless chicken breasts -- cut in 1/2 inch cubes |
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Preparation:
1. Cook chicken breast for 2-3 minutes (per side) in the tsp of vegetable oil (saute with garlic if desired). Remove from pan and cut into cubes.
2. Cook mushrooms and garlic for 1 minutes. Sprinkle with flour and stir.
3. Add broth and milk and simmer for 2-3 minutes or until slightly thick. Stir in cheeses and pepper.
4. Add chicken cubes and heat until heated through. Serve over cooked pasta. * Recipe called for 1 Tsp. veg. oil. I made this optional. Also called for evaporated skim milk and regular grated parmesan cheese. |
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Nutritional Information:
420 Calories, 9.8g Fat, 1.7g Fiber |