Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Vegetable oil |
| 1½ cup | Sliced mushrooms |
| ½ cup | Chopped onion |
| 1 \N | Garlic clove; minced |
| 1 pounds | Boneless/skinless chicken breasts cut into 1\" pieces |
| ½ teaspoon | Salt |
| ½ teaspoon | Dried basil |
| ¼ teaspoon | Pepper |
| 2 cups | Coarsley chopped tomato |
| 4 cups | Hot cooked fettuccine |
| ¼ cup | Grated fresh parmesean |
Heat oil in a large nonstick skillet over med-high heat. Add mushrooms, onion, and garlic; sauté‚2 minutes. Add chicken, salt, basil, and pepper; sauté‚5 minutes or until chicken is done. Add tomato; sauté‚2 minutes.
Serve over pasta; sprinkle with cheese.
Reprinted from Cooking Light Magazine, Sept. 1996.
Per serving: 26 Calories (kcal); 1g Total Fat; (40% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 268mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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