Broccoli Chicken Fettuccine

• 4 ounces uncooked fettuccine
• 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 small onion, halved and sliced
• 2 tablespoons butter
• 4 garlic cloves, minced
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup chicken broth
• 1-1/2 cups frozen broccoli florets, thawed
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/4 cup shredded Parmesan cheese

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese.

fettuccine, chicken breasts, onion, butter, garlic, condensed cream, chicken broth, frozen broccoli, mushroom stems, onion powder, pepper, parmesan cheese

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