I was looking for a healthier fettuccine recipe and found this. If you have ever made fettuccine, you know how much fat is in it. This really did reduce the amount of fat. I sauteed my chicken with 2 diced garlic cloves and used fat free half and half instead of the milk. This was very good.Ingredients:
1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts 1 (10.75 ounce) can condensed cream
of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Directions:
1. Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
2. Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.
Nutrition Information:
Servings Per Recipe: 4
Calories: 374
Amount Per Serving:
Total Fat: 12.6g
Cholesterol: 35mg
Sodium: 575mg
Total Carbs: 49.3g
Dietary Fiber: 2.5g
Protein: 17.3g
www.allrecipes.com
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