| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Pasta | 4 | Servings | |
INGREDIENTS
| 12 | oz | Fettucine |
| 1 | lb | Fat-free chicken tenders |
| 1 1/4 | c | Chopped onion |
| 2 1/2 | c | Sliced mushrooms |
| 1 | cn | Fat-free chicken broth; (13 1/2 oz.) |
| 1 | c | Fat-free cream cheese; softened |
| 20 | oz | Frozen broccoli flowerets; (2 – 10 oz pkgs) |
| 1 | ts | White pepper |
INSTRUCTIONS
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 cooing until tender (I had to add a little chicken broth because I found the pan too dry). 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, serve immediately. (Serves 8) Nutrition per serving: Calories 162, Carbohydrates 19 grams, Cholesterol 50 milligrams, Dietary Fiber 1 gram, Protein 20 grams, Sodium 445 milligrams. Exchanges: 1 starch, 1 vegetable, 2 meat. >From: Danie <danie@cheerful.com> Per serving: 572 Calories; 4g Fat (7% calories from fat); 54g Protein; 82g Carbohydrate; 70mg Cholesterol; 570mg Sodium Food Exchanges: 4 1/2 Starch/Bread; 5 Lean Meat; 2 1/2 Vegetable; 1/2 Fat NOTES : I made this tonight for dinner and it was great! Fat-free :) Recipe by: Fat-free living Super cookbooks Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Feb 3, 1998
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