12 oz Fettucine
1 lb Fat-free chicken tenders
1 1/4 cup Chopped onion
2 1/2 cup Sliced mushrooms
1 can Fat-free chicken broth, (13 1/2 oz.)
1 cup Fat-free cream cheese, softened
20 oz Frozen broccoli flowerets, (2 - 10 oz pkgs)
1 tsp White pepper
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Prepare fettuccine according to package directions; drain and keep warm. Lightly spray a large non-stick skillet with nonfat 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 cooing until tender (I had to add a little chicken broth because I found the pan too dry). 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, serve immediately. (Serves 8)
Nutrition per serving: Calories 162, Carbohydrates 19 grams, Cholesterol 50 milligrams, Dietary Fiber 1 gram, Protein 20 grams, Sodium 445 milligrams. Exchanges: 1 starch, 1 vegetable, 2 meat.
>From: Danie <danie@cheerful.com>
Per serving: 572 Calories; 4g Fat (7% calories from fat); 54g Protein; 82g Carbohydrate; 70mg Cholesterol; 570mg Sodium Food Exchanges: 4 1/2 Starch/Bread; 5 Lean Meat; 2 1/2 Vegetable; 1/2 Fat
NOTES : I made this tonight for dinner and it was great! Fat-free :)
Recipe by: Fat-free living Super cookbooks
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Feb 3, 1998
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