Makeover Four-Cheese Chicken Fettuccine

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 8

This make over of a classic dish still retains the rich flavor of the original yet fits into a healthier eating plan.

Ingredients:

8 ounces uncooked fettuccine

2 cups sliced fresh mushrooms

1 tablespoon butter

1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted

1 package (8 ounces) fat-free cream cheese, cubed

2 cups fat-free milk

1/2 cup fat-free half-and-half

1/4 teaspoon garlic powder

2-1/2 cups cubed cooked chicken breast

3/4 cup grated parmesan cheese

1/2 cup shredded part-skim mozzarella cheese

1/2 cup shredded reduced-fat swiss cheese

topping:

1/3 cup seasoned bread crumbs

1 tablespoon butter, melted

1 tablespoon grated parmesan cheese

Directions:

1. Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat.
2. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings.

By RecipeOfHealth.com