Recipe - Chicken And Broccoli Fettuccine Alfredo

12 ounce Fettucine
1 pound Fatfree chicken tenders
1 One fourth cup Chopped onion
2 One half cup Sliced mushrooms
1 cn Fatfree chicken broth; (13
One half oz.)
1 cup Fatfree cream cheese;
softened
20 ounce Frozen broccoli flowerets;
(2 10 ounce pkgs)
1 teaspoon White pepper

Prepare fettuccine according to package directions; drain and keep warm.
Lightly spray a large nonstick skillet with nonfat cooking spray and heat
over mediumhigh 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 mediumhigh 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 One half Vegetable; One half Fat

NOTES : I made this tonight for dinner and it was great! Fatfree :)

Recipe by: Fatfree living Super cookbooks

Posted to EATLF Digest by "Ellen C." ellen@elekta.com on Feb 3, 1998