Ingredients
6 ounces uncooked fettuccine3 cups fresh broccoli florets1 pound boneless skinless chicken breasts, cut into strips1/4 teaspoon salt1/4 teaspoon pepper1 medium onion, chopped1 cup sliced fresh mushrooms2 teaspoons olive oil1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted2/3 cup fat-free milk1/4 cup shredded Parmesan cheese
Preparation
In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute the chicken, onion and mushrooms in oil until chicken is no longer pink. Remove from the heat; set aside.
Drain fettuccine; stir in the soup, milk and reserved chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese.
