|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.