Hearty Chicken Fettuccine

• 4 cooked chicken breasts (skinless, boned), cut into bite-sized pieces
• 1 (8 oz.) can sliced mushrooms, drained
• 1/4 c. liquid Butter Buds
• 1/4 c. flour
• 1 c. evaporated skim milk
• 4 tsp. chicken broth
• 1/4 c. Parmesan cheese
• 1/4 tsp. minced garlic
• 1/4 tsp. ground black pepper
• 1/4 tsp. salt
• 10 to 12 oz. cooked fettuccine

1. In saucepan, blend flour, liquid Butter Buds, skim milk and chicken broth.
2. Add minced garlic and salt and pepper.
3. Cook over low heat, stirring constantly until sauce thickens.
4. Stir in Parmesan cheese.
5. Combine sauce with chicken and mushrooms.
6. Fold into cooked pasta.
7. Serve immediately.
8. If sauce is too thick, add more evaporated skim milk and chicken broth.
9. Serves 6.

chicken breasts, mushrooms, liquid butter, flour, milk, chicken broth, parmesan cheese, garlic, ground black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658090 (may not work)