Creamy Chicken Fettuccini

Course : Chicken
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
 

Preparation / Directions:

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.

 

Nutritional Information:

420 Calories, 9.8g Fat, 1.7g Fiber


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