|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|
|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.