Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  fettuccine
  1              pound  fat-free chicken tenders
  1 1/4           cups  onion -- chopped
  2 1/2           cups  mushrooms -- sliced
  13 1/2        ounces  fat-free chicken broth
  1                cup  fat-free cream cheese -- softened
  20            ounces  frozen broccoli florets
  1           teaspoon  white pepper

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.

Nutritional Information:

369 Calories (kcal); 4g Total Fat; (8% calories from fat); 55g Protein; 43g Carbohydrate; 18mg Cholesterol; 2027mg Sodium