Creamy chicken & mushroom fettuccine

Yield: 6 Servings

Measure Ingredient
12 ounces Fettuccine, uncooked
8 ounces Boneless chicken breasts (skinless), cut into 1/2-inch cubes
8 ounces Mushrooms, sliced
½ cup Diced red bell pepper
1½ cup Low-fat mayonnaise
¾ cup Skim milk
¼ cup Parmesan cheese
3 tablespoons Minced fresh basil; OR...
1 teaspoon Dried basil
1 teaspoon Coarsely ground black pepper
½ teaspoon Paprika

Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and saute over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Remove chicken from the pan. Recoat the skillet with cooking spray. Add the mushrooms and red pepper; saute until tender, about 5 minutes.

Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl. Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated.

When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately.

Each serving provides: 563 Calories; 90⅘ g Carbohydrates; 26 g Protein; 10⅕ g Fat; 119 mg Cholesterol; 700 mg Sodium. Calories from fat: 16%

Copyright National Pasta Association () (Reprinted with permission)

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