Chicken Fettuccine

• 1 c. low-fat cottage cheese
• 2 skinned and boned chicken breast halves (about 5 oz. each), cut into 1/2 inch strips
• 1 c. thinly sliced fresh mushrooms
• 1/2 c. finely chopped green onions
• 1/4 tsp. salt
• 1/2 tsp. granulated garlic
• 1/2 tsp. dried basil leaves, crushed
• 1/8 tsp. ground red pepper
• 1/8 tsp. ground white pepper
• 1/8 tsp. ground oregano
• 1/2 c. chicken stock or water
• 1 c. evaporated skim milk
• 1 1/2 c. cooked fettuccine

1. Place the cottage cheese in a blender and process until smooth; set aside.
2. Spray the inside of a medium skillet with nonstick vegetable cooking spray and place over high heat.
3. Add the chicken and saute, stirring for 5 minutes.
4. Add the stock and cook for 2 minutes, stirring often.
5. Add the milk and 1/3 cup of the blended cottage cheese to the skillet (refrigerate remaining cottage cheese for another use).
6. Cook, stirring for 3 minutes, or until the sauce begins to thicken, then add fettuccine and continue cooking until the sauce is the desired thickness.

lowfat cottage cheese, chicken, mushrooms, green onions, salt, garlic, basil, ground red pepper, ground white pepper, ground oregano, chicken, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164485 (may not work)