8 servings
Ingredients
12 ounces fettuccine
1 pound fat free chicken tenders
1 1/4 cups chopped onion
2 1/2 cups sliced mushrooms
13 1/2 oz can fat free chicken broth
1 cup fat free cream cheese, softened
20 ounces frozen broccoli florets
white pepper
COOK fettuccine according to package directions; drain and keep warm.
SPRAY a large non stick skillet with non fat cooking spray and heat over medium high heat. Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove chicken from skillet and set aside. Lightly respray skillet, saute onions until soft and transparent, about 5 minutes.
ADD mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium high heat until mixture almost comes to a boil and thickens. Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through. Toss with fettuccine and serve immediately.
