Ingredients
4 ounces uncooked fettuccine1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces1 small onion, halved and sliced2 tablespoons butter4 garlic cloves, minced1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup chicken broth1-1/2 cups frozen broccoli florets, thawed1 can (4 ounces) mushroom stems and pieces, drained1 teaspoon onion powder1/2 teaspoon pepper1/4 cup shredded Parmesan cheese
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer.
Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese.
