| Low Fat Chicken Alfredo
4 cooked chicken breasts, boneless, skinless (cut in bite size pieces)
one 8 ounce can of sliced mushrooms (or bits and pieces) drained
1 cup of evaporated skim milk
1/4 liquid Butter Buds
1/4 cup of flour
4 teaspoons of chicken broth
1/4 cup of Parmesan cheese
1/4 teaspoon of minced garlic (in a jar)
1/4 teaspoon of ground black pepper
1/4 teaspoon of Lite salt (optional)
10 to 12 ounces of cooked fettuccine |
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In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk, and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta. Serve immediately. If sauce is too thick, adjust with more skim milk and chicken broth. Serves 6.
Fat: 3.83 g; cholesterol: 69 mg; calories: 279; carbohydrate: 12.5 g; protein: 23 g; sodium: 379 mg.
Oklahoma City, Oklahoma
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