Chicken Broccoli Fettuccine |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âMy 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.â Debbie Maier - Lynden, Washington 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 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:
1. In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking.
2. 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.
3. 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.
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