|Cooked boneless skinless chicken breast||4 , cut into bite sized pieces|
|Canned sliced mushrooms||8 Ounce, rinsed and drained (1 Can, Or Use Bits And Pieces)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Liquid butter buds||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Fat free chicken broth||4 Teaspoon|
|Non fat parmesan cheese||1⁄3 Cup (5.33 tbs) (Alpine Lace / Weight Watchers)|
|Minced garlic||1⁄4 Teaspoon (Jarred)|
|Ground black pepper||1⁄4 Teaspoon|
|Lite salt||1⁄4 Teaspoon|
|Cooked fettuccine||12 Ounce (Eggless)|
In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk, and chicken broth.
Add minced garlic, salt, and pepper.
Continue to cook over low heat stirring constantly until the sauce thickens.
Stir in Parmesan cheese.
Combine sauce with chicken and mushrooms.
Fold into cooked pasta.
Serving size: Complete recipe
Calories 2433 Calories from Fat 153
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 2.5 g12.5%
Trans Fat 0.2 g
Cholesterol 454.3 mg151.4%
Sodium 1395.7 mg58.2%
Total Carbohydrates 317 g105.8%
Dietary Fiber 13.2 g52.8%
Sugars 48.9 g
Protein 223 g445.8%
Vitamin A 86% Vitamin C 14.8%
Calcium 81.3% Iron 71%
*Based on a 2000 Calorie diet