Chicken Fettuccine(Low-Fat Recipe)

• 1 lb. boned, skinned breasts, cut in bite-sized pieces
• 1/2 c. chopped onion
• 1/4 tsp. dried basil
• 1/4 tsp. garlic powder
• pinch of lite salt (optional)
• pepper to taste
• 1 tsp. minced garlic
• 2 c. sliced zucchini
• 4 c. hot cooked fettuccine
• 3/4 c. skimmed evaporated milk (1 small can)
• 3 Tbsp. fat-free chicken broth
• 1 (8 oz.) can stems and pieces mushrooms, rinsed and drained
• 1/4 c. fat-free Parmesan cheese

1. Spray a large nonstick frying pan with nonfat cooking spray. Saute the onion and garlic in chicken broth.
2. Add the basil and other seasonings.
3. Add chicken and saute about 7 minutes or until the chicken is cooked.
4. Add the zucchini and mushrooms.
5. Saute until tender.
6. Add the fettuccine and milk.
7. Sprinkle the cheese on top and mix well.
8. Yields 6 to
9. 8 servings.

onion, dried basil, garlic powder, salt, pepper, garlic, zucchini, hot cooked fettuccine, milk, chicken broth, mushrooms, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315778 (may not work)