Chicken or Shrimp 'Bella Fettuccine Girlfredo

By bweber

Pasta with cream sauce is SO GOOD, and perfectly seasoned chicken or shrimp plus veggies make it EXTRA amazing! This no-guilt take on a Ruby T. dish ROCKS...

Ingredients

• 1 bag House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
• 4 oz. raw boneless skinless chicken breast, cut into bite-sized pieces or uncooked shrimp
• 1/2 tsp. salt-free seasoning mix (like Mrs. Dash Original)
• 3/4 cup sliced brown mushrooms
• 1/3 cup frozen peas
• 2 tsp. reduced-fat Parmesan-style grated topping
• 1 tsp. light sour cream (I didn't have any sour cream so I used a tsp of reduced fat veggie dip
• 1 wedge The Laughing Cow Light Creamy Swiss cheese
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• Dash each salt and black pepper
• Optional seasonings: additional salt and black pepper

Preparation

Step 1

Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.

Bring a skillet sprayed with nonstick spray to medium-high heat. Season chicken with salt-free seasoning. Add chicken and mushrooms to the skillet. Cook and stir for 4 minutes. Add peas and cook and stir for about 2 minutes, until chicken is cooked through, mushrooms have softened, and peas are hot.

Transfer chicken and veggies to a medium bowl, and cover to keep warm.

Remove skillet from heat. Clean, if needed. Re-spray and bring to medium heat. Add noodles and remaining ingredients, breaking the cheese wedge into pieces. Cook and stir until cheese has melted, mixed with sour cream, and coated noodles, 2 - 3 minutes.

Add chicken and veggies back to the skillet. Mix well, and serve it up!

All of this is just 1 serving!!