Yield: 4 servings
Prep Time: 25 min
Cook Time: 15 min
2 teaspoons vegetable or canola oil
8 ounces boneless skinless chicken breasts
1 cup fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons all-purpose flour
1 cup chicken broth
1/2 cup evaporated milk
4 tablespoons whipped cream cheese
1 1/2 cups freshly grated parmesan cheese
white pepper to taste
2 cups hot cooked fettuccine
1. Heat oil in skillet. Add chicken and cook 3 minutes on each side, or until tender and cooked through. Remove chicken from pan, let it rest for a couple of minutes, then slice into small strips and set aside.
2. Add the mushrooms and garlic to the skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in the broth and milk. Reduce heat and simmer 3 minutes, until mixture thickens- stirring occasionally. Stir in cheeses and pepper.
3. Return the chicken to the skillet; cook, stirring for about 2 minutes, until chicken warms up.
4. Arrange fettuccine on four plates. Top with chicken and sauce. Garnish with parsley.