Chicken Broccoli Fettuccine

By Totlxtc

Ingredients

• 6 * 6 ounces uncooked fettuccine
• 3 * 3 cups fresh broccoli florets
• 1 * 1 pound boneless skinless chicken breasts, cut into strips
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 medium onion, chopped
• 1 * 1 cup sliced fresh mushrooms
• 2 * 2 teaspoons olive oil
• 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 2/3 * 2/3 cup fat-free milk
• 1/4 * 1/4 cup shredded Parmesan cheese

Details

Servings 4

Preparation

Step 1

* In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking.
* Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute the chicken, onion and mushrooms in oil until chicken is no longer pink. Remove from the heat; set aside.
* Drain fettuccine; stir in the soup, milk and reserved chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese. Yield: 4 servings.


Nutrition Facts: 1-1/4 cups equals 398 calories, 9 g fat (3 g saturated fat), 74 mg cholesterol, 637 mg sodium, 44 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 2 vegetable, 1 fat.