Light Fettuccine Alfredo

• 1 box (1 lb.) fettuccine
• 1 c. cauliflower florets
• 1 c. broccoli florets
• 1 medium onion chopped
• 1/2 lb. portabella mushrooms sliced
• 4 oz. Neufchatel cream cheese
• 1 c. skim milk
• 1 tsp. salt
• 1/4 tsp dried thyme
• 1/2 tsp dried basil
• 1/4 tsp. black pepper
• 1/2 c. grated Parmesan cheese
• 12 oz. skinless boneless chicken breasts

1. Cut chicken breasts into strips less than 1/2 inch thick. Cook pasta following directions.
2. Coat skillet with cooking spray. Heat over medium-high.
3. Add cauliflower, broccoli, onion and mushrooms.taute 8 minutes or until tender.
4. Add cheese; stir until melted.
5. Add milk, salt, thyme, basil and black pepper. Simmer 2 minutes.
6. Place on large serving dish, cover, and keep warm.
7. Put chicken in skillet at moderate high and stir until chicken is no longer pink on inside - about 5 minutes.
8. Drain pasta.
9. Add chicken to sauce with 1/4 cup Parmesan cheese.tadle over fettuccine and top with remaining cheese.

fettuccine, cauliflower florets, broccoli florets, onion, portabella mushrooms, cream cheese, milk, salt, thyme, basil, black pepper, parmesan cheese, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54562 (may not work)