posted by RisaG 04-05-102 6:25 AM
Chicken and Broccoli Fettuccine Alfredo
12 oz. fettuccine
1 lb. fat-free chicken tenders
1 1/4 cups chopped onion
2 1/2 cups sliced mushrooms
13 1/2 oz. can fat-free chicken broth
1 cup fat-free cream cheese, softened
20 oz. frozen broccoli florets
1 tsp. white pepper
Prepare fettuccine according to package directions; drain and keep warm.
Lightly spray a large non-stick skillet with non-fat 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 cooking until mushrooms are tender. 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 and serve immediately.
Contains less than one gram of fat per serving.