Chicken Fettuccine Alfredo
1/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
2 tsp. reduced calorie margarine
1/2 tsp dried basil or 1 tabl. chopped fresh basil
1/2 tsp. dried minced garlic
1 cup (5 oz) diced cooked chicken breast
1/4 cup (3/4 oz) grated Kraft f/f Parmesan Cheese
1 cup chopped fresh broccoli
1 cup hot cooked fettuccine, rinsed and drained
1/2 cup diced fresh tomato
In a small bowl combine dry milk powder and water. Set aside. In a large skillet, melt margarine. Stir in milk mixture, basil and garlic. Add chicken, Parmesan cheese, broccoli and fettuccine. Mix well to combine. Cook over medium heat, stirring often, until mixture is heated through, about 5 minutes. Stir in tomato. Continue cooking 2 - 3 minutes or just until tomatoes are warmed.
Serves 2 (1 1/2 cups) Each serving equals:
HE: 3 protein, 1 bread, 1 1/2 vegetable, 1/2 fat, 1/2 skim milk
321 Calories, 5g fat, 35g protein, 34g carb, 285mg sodium, 4g fiber
Diabetic: 3 meat, 1 starch, 1 veg, 1/2 fat, 1/2 skim milk
HINT: 1. if you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
2. 3/4 cup uncooked fettucine usually cooks to about 1 cup.
Ann in San Diego
| current weight: -11.0 under