Light Chicken Fettuccini Alfredo

• 1 Tbsp. corn oil margarine
• 1 Tbsp. extra virgin olive oil
• 2 c. boneless, skinless chicken breast (3/4 in. pieces)
• 1/2 c. scallions chopped
• 3 cloves garlic, minced
• 1 Tbsp. cornstarch
• 1 c. 2% milk
• 2 oz. romano cheese, grated
• 12 oz. fresh mushrooms, thinly sliced
• 1 (16 oz.) can whole tomatoes, drained and diced
• 1 tsp. onion powder
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 2 Tbsp. dried basil, crushed
• 1 lb. fettuccini, cooked
• 1/3 c. grated parmesan or romano cheese

1. Heat margarine and oil in skillet over medium heat.
2. Add chicken, scallions, garlic and cook stirring until chicken is no longer pink.
3. Stir cornstarch into 2 Tbsp. of milk.
4. Add to the skillet with the remaining milk, romano cheese, mushrooms, tomatoes, onion powder, salt and pepper.
5. Bring to a boil over high heat, then reduce the heat to medium and simmer until the sauce is slightly thick - 5 to 10 minutes.
6. Stir in basil and remove from heat.
7. Toss the hot cooked pasta with the sauce and sprinkle with 2 tsp. grated cheese and serve.

corn oil margarine, extra virgin olive oil, chicken, scallions, garlic, cornstarch, milk, romano cheese, fresh mushrooms, tomatoes, onion powder, salt, ground black pepper, basil, fettuccini, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100792 (may not work)