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Chicken Fettuccine

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  Skinless boneless chicken breasts 1 Pound, cut in bite-sized pieces
  Chopped onion 1⁄2 Cup (8 tbs)
  Dried basil 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Lite salt 1 Pinch
  Pepper To Taste
  Minced garlic 1 Teaspoon
  Sliced zucchini 2 Cup (32 tbs)
  Hot cooked fettuccine 4 Cup (64 tbs)
  Skim evaporated milk 3⁄4 Cup (12 tbs) (One Small Can)
  Fat-free chicken broth 3 Tablespoon
  Canned mushroom stems and pieces 8 Ounce, drained, rinsed (1 Can)
  Non fat parmesan cheese 1⁄4 Cup (4 tbs) (Alpine Lace Or Weight Watchers)

Spray a large non-stick frying pan with non-fat cooking spray.
Saute the onion and garlic in chicken broth.
Add the basil and other seasonings.
Add chicken and saute about 7 minutes or until the chicken is cooked.
Add the zucchini and mushrooms.
Saute until tender.
Add the fettuccine and milk.
Sprinkle the cheese on top and mix well.

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