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Chicken Fettuccine Recipe
|Skinless boneless chicken breasts||1 Pound, cut in bite-sized pieces|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Lite salt||1 Pinch|
|Minced garlic||1 Teaspoon|
|Sliced zucchini||2 Cup (32 tbs)|
|Hot cooked fettuccine||4 Cup (64 tbs)|
|Skim evaporated milk||3⁄4 Cup (12 tbs) (One Small Can)|
|Fat-free chicken broth||3 Tablespoon|
|Canned mushroom stems and pieces||8 Ounce, drained, rinsed (1 Can)|
|Non fat parmesan cheese||1⁄4 Cup (4 tbs) (Alpine Lace Or Weight Watchers)|
Serving size: Complete recipe
Calories 2883 Calories from Fat 157
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 1.8 g8.8%
Trans Fat 0.1 g
Cholesterol 304.5 mg
Sodium 1580.6 mg65.9%
Total Carbohydrates 457 g152.3%
Dietary Fiber 26.5 g105.9%
Sugars 55 g
Protein 198 g396.4%
Vitamin A 27.8% Vitamin C 93.5%
Calcium 68.6% Iron 82.4%
*Based on a 2000 Calorie diet
Saute the onion and garlic in chicken broth.
Add the basil and other seasonings.
Add chicken and saute about 7 minutes or until the chicken is cooked.
Add the zucchini and mushrooms.
Saute until tender.
Add the fettuccine and milk.
Sprinkle the cheese on top and mix well.