Course : Chicken
Serves: 1
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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 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

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