Chicken Fettuccine

Makes 6 servings

1 pound chicken breasts - boned, skinned,
cut in to bite-sized pieces
1/2 cup chopped onion
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1 pinch salt -- optional
Pepper -- to taste
1 teaspoon minced garlic - (in a jar)
2 cups sliced zucchini
4 cups hot, cooked fettuccine
3/4 cup skimmed evaporated milk - (1 small can)
3 tablespoons fat-free chicken broth
8 ounces mushrooms (stems & pieces) - rinsed & drained
1/4 cup Alpine Lace or Weight Watchers fat-free parmesan cheese

Spray a large non-stick frying pan with non-fat cooking spray. Sauté the
onion and garlic in chicken broth. Add the basil and other seasonings. Add
chicken and sauté about 7 minutes or until chicken is cooked. Add the zucchini
and mushrooms . Sauté until tender. Add the fettuccine and milk. Sprinkle
the cheese on top and mix well.

SERVING SIZE:  1/6th of recipe

POINTS:  (4.5)

PER SERVING:  220 Calories/2 g Fat/2 g Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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