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    Chicken and Broccoli Fettuccine Alfredo

    Source of Recipe


    List of Ingredients

    12 ounces fettuccine
    1 pound fat free chicken tenders
    1 1/4 cups chopped onion
    2 1/2 cups sliced mushrooms
    13 1/2 oz can fat free chicken broth
    1 cup fat free cream cheese, softened
    20 ounces frozen broccoli florets
    1 teaspoon white pepper


    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. 8 servings.




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