Close
Ingredients
| pasta (fettuccine): 12 oz |
| chicken breast tenders: 1 lb |
| onions (chopped): 1 1/4 cups (chopped) |
| white mushrooms (sliced): 2 1/2 cups |
| non-fat chicken broth: 13.5 oz |
| fat free cream cheese: 1 cup (softened) |
| frozen broccoli: 20 oz |
| white pepper (ground): 1 tsp |
Chicken and Broccoli
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Prepare fettuccine according to package directions; drain and keep warm.
- Lightly spray a large non-stick skillet with non-fat cooking spray and heat over medium-high heat.
- Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove chicken from skillet and set aside.
- Lightly respray skillet, saute onions until soft and transparent, about 5 minutes.
- Add mushrooms and continue cooking until mushrooms are tender.
- Stir in chicken broth and cream cheese; heat over medium-high heat until mixture almost comes to a boil and thickens.
- Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through.
- Toss with fettuccine and serve immediately.