Creamy Chicken Fettuccine

• 1 tsp. vegetable oil
• 1 (3 oz.) chicken cutlet
• 1/2 c. sliced mushrooms
• 1 garlic clove, minced
• 1 tsp. all-purpose flour
• 1/2 c. canned ready to serve chicken broth
• 2 Tbsp. whipped cream cheese
• 3/4 oz. grated Parmesan cheese
• 1/8 tsp. white pepper
• 1 1/2 c. cooked fettuccine (hot)
• 1/4 c. evaporated skim milk

1. Cook chicken in skillet in oil over medium heat until done, 2 to 3 minutes each side.
2. Cut into 1/2-inch cubes; set aside.
3. In same skillet, combine mushrooms and garlic.
4. Cook over medium heat for about 1 minute.
5. Sprinkle with flour and stir quickly to combine.
6. Add chicken broth and milk.
7. Reduce heat and simmer 2 to 3 minutes.
8. Stir in cheeses and pepper.
9. Return chicken to skillet.
10. Stir frequently until chicken is well heated.
11. Serve over cooked fettuccine noodles.

vegetable oil, chicken, mushrooms, garlic, allpurpose flour, chicken broth, whipped cream cheese, parmesan cheese, white pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346854 (may not work)