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Chicken Broccoli Fettuccine Recipe

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“My family loves pasta, but often the sauces are loaded with calories, so I came up with this. The soup, milk and cheese are much lighter, yet taste just as rich. I make it often on busy days and it's always a hit.” Debbie Maier - Lynden, Washington

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 25 min.

Ingredients

6 ounces uncooked fettuccine
3 cups fresh broccoli florets
1 pound boneless skinless chicken breasts, cut into strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 teaspoons Crisco® Pure Olive Oil
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
2/3 cup fat-free milk
1/4 cup shredded Parmesan cheese

Directions

In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute the chicken, onion and mushrooms in oil until chicken is no longer pink. Remove from the heat; set aside.
Drain fettuccine; stir in the soup, milk and reserved chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups equals 398 calories, 9 g fat (3 g saturated fat), 74 mg cholesterol, 637 mg sodium, 44 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

Chicken Broccoli Fettuccine published in Healthy Cooking June/July 2008, p26

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