Chicken Broccoli Fettuccine

Chicken Broccoli Fettuccine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    * 6 ounces uncooked fettuccine

  • 3

    * 3 cups fresh broccoli florets

  • 1

    * 1 pound boneless skinless chicken breasts, cut into strips

  • ¼

    * ¼ teaspoon salt

  • ¼

    * ¼ teaspoon pepper

  • 1

    * 1 medium onion, chopped

  • 1

    * 1 cup sliced fresh mushrooms

  • 2

    * 2 teaspoons olive oil

  • 1

    * 1 can (10-¾ ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

  • * ⅔ cup fat-free milk

  • ¼

    * ¼ cup shredded Parmesan cheese

Directions

* 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.


Nutrition

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