Chicken Fettuccine Alfredo

By á-2814

4 Servings

Ingredients

• 6 oz dry fettuccine pasta
• 2 small zucchini cut in half lenghwise and sliced
• 1 1/2 C sliced mushrooms
• 1 tsp minced garlic
• 2/3 c lowfat milk
• 1 Tbl plus 1 tsp cornstarch
• 2/3 C reduced sodium chicken broth
• 3 Tbl light cream cheese
• 1/2 tsp fresh chopped rosemary
• 1/4 tsp black pepper
• 6 Tbl grated Parmesan cheese
• 2 C cooked boneless chichken breast

Preparation

Step 1

While preparing sauce, cook the pasta accordingly. Drain and return to pot.

Lay mushrooms on a plate covered with a paper towel. Lightly sprinle with half the garlic and microwave 30 seconds. Add zucchini to plate. Sprinkle zucchini with remaining garlic and microwave 30 seconds more. Set aside.

In a medium saucepan, whisk the milk and cornstarch until smooth. Whisk in the broth and place over low heat. Add the cream cheese, garlic, rosemary and pepper. Bring to a low simmer and cook until the sauce thickens about 4 minutes. Wisk in the Parmesean and cook kfor 1-2 minutes or until sauce is smooth.

Add the cooked chicen to the pasta pot an stir to warm. Add vegetables and sauce and toss to combin e.