Chicken Fettuccine

• 1 lb. boned, skinned breasts, cut in bite sized pieces
• 1/2 c. chopped onion
• 1/4 tsp. dried basil
• 1/4 tsp. garlic powder
• pinch of salt
• pepper to taste
• 1 tsp. minced garlic
• 2 c. sliced zucchini
• 4 c. hot cooked fettuccine
• 3/4 c. skimmed evaporated milk
• 3 Tbsp. fat-free chicken broth
• 8 oz. stems and pieces mushrooms, drained
• 1/4 c. Alpine Lace or Weight Watchers fat-free Parmesan cheese

1. Spray a large nonstick frying pan with nonfat cooking spray. Saute the onion and garlic in chicken broth.
2. Add chicken and saute about 7 minutes or until the chicken is cooked.
3. Add the zucchini and mushrooms.
4. Saute until tender.
5. Add the fettuccine and milk.
6. Sprinkle the cheese on top and mix well.
7. Yields 6 to 8 servings.
8. Calories 220 (8% calories from fat), fat 2 g, protein 23 g, cholesterol 44 mg, carbohydrate 26 g, fiber 2
9. and sodium 257 mg.

onion, dried basil, garlic powder, salt, pepper, garlic, zucchini, hot cooked fettuccine, milk, chicken broth, mushrooms, alpine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718333 (may not work)