| 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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