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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This sounds delish, I haven't tried yet, but I intend on it! Ingredients:
12 ounces fettuccine |
1 lb chicken tenders |
1 1/4 cups onions, chopped |
2 1/2 cups sliced mushrooms |
13 1/2 ounces fat-free chicken broth |
1 cup fat free cream cheese, softened |
20 ounces frozen broccoli florets |
1 teaspoon white pepper |
Directions:
1. Prepare fettuccine according to package directions; drain and keep warm.
2. Lightly spray a large non-stick skillet with non-fat cooking spray and heat over medium-high heat.
3. Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove chicken from skillet and set aside.
4. Lightly respray skillet, saute onions until soft and transparent, about 5 minutes.
5. Add mushrooms and continue cooking until mushrooms are tender.
6. Stir in chicken broth and cream cheese; heat over medium-high heat until mixture almost comes to a boil and thickens.
7. Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through.
8. Toss with fettuccine and serve immediately.
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