CHICKEN and BROCCOLI FETTUCCINE ALFREDO
|Course : Chicken
|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 / Directions:
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
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
Toss with fettuccine and serve immediately.
Breadsticks or a loaf of Italian bread go well with this dish.
369 Calories (kcal); 4g Total Fat; (8% calories from fat); 55g Protein; 43g Carbohydrate; 18mg Cholesterol; 2027mg Sodium