Yield: 4 Servings
|1 pounds||Fat-free chicken tenders|
|1¼ cup||Chopped onion|
|2½ cup||Sliced mushrooms|
|1 can||Fat-free chicken broth; (13 1/2 oz.)|
|1 cup||Fat-free cream cheese; softened|
|20 ounces||Frozen broccoli flowerets; (2 - 10 oz pkgs)|
|1 teaspoon||White pepper|
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@...>
Per serving: 572 Calories; 4g Fat (7% calories from fat); 54g Protein; 82g Carbohydrate; 70mg Cholesterol; 570mg Sodium Food Exchanges: 4½ Starch/Bread; 5 Lean Meat; 2 ½ Vegetable; ½ 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@...> on Feb 3, 1998