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Wednesday, July 9, 2008

Broccoli Chicken Fettuccine

4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 small onion, halved and sliced
4 garlic cloves, minced
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1-1/2 cups frozen broccoli florets, thawed
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, onion and garlic in butter until no longer pink. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture. Reduce heat; cover and simmer for 5 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 2 servings.