12 oz. fettuccine
1 lb. 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 oz. frozen broccoli florets
1 tsp. white pepper
Prepare fettuccine according to package directions; drain and keep warm. Lightly 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, sauté 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.
248.6 Calories, 6.6 g Total Fat, 3.7 g Saturated Fat, 50.9 mg Cholesterol, 371.1 mg Sodium, 33.0 g Total Carbohydrate, 0.9 g Dietary Fiber, 14.5 g Protein, 51.0 mg Calcium.
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