Chicken Broccoli Fettuccine

• 6 ounces uncooked fettuccine
• 3 cups fresh broccoli florets
• 1 pound boneless skinless chicken breasts, cut into strips
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium onion, chopped
• 1 cup sliced fresh mushrooms
• 2 teaspoons olive oil
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 2/3 cup fat-free milk
• 1/4 cup shredded Parmesan cheese

1. In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking.
2. Meanwhile, sprinkle chicken with salt and pepper. In a
3. , saute the chicken, onion and mushrooms in oil until chicken is no longer pink. Remove from the heat; set aside.
4. Drain fettuccine; stir in the soup, milk and reserved chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese.

fettuccine, fresh broccoli florets, chicken breasts, salt, pepper, onion, mushrooms, olive oil, condensed cream, milk, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-broccoli-fettuccine/ (may not work)