Chicken and broccoli fettuccine alfredo

Yield: 4 Servings

Measure Ingredient
12 ounces Fettucine
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

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