INGREDIENTS

INSTRUCTIONS

1998    
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,

A Message from our Provider:

“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 458
Calories From Fat: 186
Total Fat: 20.7g
Cholesterol: 67.6mg
Sodium: 1781.1mg
Potassium: 838.5mg
Carbohydrates: 32.3g
Fiber: 4.1g
Sugar: 7.5g
Protein: 35.8g