• 1serving
  • 369calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 ounces fettuccine

  3. 1 pound fat-free chicken tenders

  4. 1 1/4 cups onion -- chopped

  5. 2 1/2 cups mushrooms -- sliced

  6. 13 1/2 ounces fat-free chicken broth

  7. 1 cup fat-free cream cheese -- softened

  8. 20 ounces frozen broccoli florets

  9. 1 teaspoon white pepper

Instructions Jump to Ingredients ↑

  1. Prepare fettuccine according to package directions; drain and keep warm.

  2. Lightly spray a large non-stick skillet with nonfat cooking spray and heatover medium-high heat.

  3. Add chicken tenders and cook until chicken is no longer pink and is cookedthrough; remove chicken from skillet and set aside.

  4. Lightly respray skillet, saute onions until soft and transparent, about 5minutes.

  5. Add mushrooms and continue cooking until mushrooms are tender.

  6. Stir in chicken broth and cream cheese; heat over medium-high heat untilmixture almost comes to a boil and thickens.

  7. Add chicken, broccoli, and pepper to skillet; cook over medium heat untilheated through.

  8. Toss with fettuccine and serve immediately.

  9. Breadsticks or a loaf of Italian bread go well with this dish.


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