Light 4 Cheese Chicken Fettuccine

Prep Time: 30 Minutes

Cook Time: 35 Minutes

Ready In: 65 Minutes

Servings: 8

I got this recipe from Betty Crocker software. I love pasta and cream sauces but usually they are so fattening that I feel guilty eating it! This recipe is delicious and tastes every bit as good as the full-fat version!

Ingredients:

8 ounces uncooked fettuccine

2 cups sliced fresh mushrooms

1 tablespoon butter or 1 tablespoon margarine

1 (10 3/4 ounce) can low-fat cream of mushroom soup

1 (8 ounce) package fat free cream cheese, cubed

2 cups nonfat milk

1/2 cup fat-free half-and-half

1/4 teaspoon garlic powder

2 1/2 cups cooked chicken, cubed

3/4 cup grated parmesan cheese

1/2 cup shredded mozzarella cheese

1/2 cup shredded low-fat swiss cheese

1/3 cup seasoned bread crumbs

1 tablespoon butter or 1 tablespoon margarine, melted

1 tablespoon grated parmesan cheese

Directions:

1. Cook fettucine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat.
2. Transfer to a shallow 2-1/2 quart baking dish coated with nonstick spray. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350' for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

By RecipeOfHealth.com