Yield: 6 Servings
|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|
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)