Light Fettuccine Alfredo - cooking recipe

Ingredients

1 box (1 lb.) fettuccine
1 c. cauliflower florets
1 c. broccoli florets
1 medium onion chopped
1/2 lb. portabella mushrooms sliced
4 oz. Neufchatel cream cheese
1 c. skim milk
1 tsp. salt
1/4 tsp dried thyme
1/2 tsp dried basil
1/4 tsp. black pepper
1/2 c. grated Parmesan cheese
12 oz. skinless boneless chicken breasts

Preparation

Cut chicken breasts into strips less than 1/2 inch thick. Cook pasta following directions.
Coat skillet with cooking spray. Heat over medium-high.
Add cauliflower, broccoli, onion and mushrooms.\tSaute 8 minutes or until tender.
Add cheese; stir until melted.
Add milk, salt, thyme, basil and black pepper. Simmer 2 minutes.
Place on large serving dish, cover, and keep warm.
Put chicken in skillet at moderate high and stir until chicken is no longer pink on inside - about 5 minutes.
Drain pasta.
Add chicken to sauce with 1/4 cup Parmesan cheese.\tLadle over fettuccine and top with remaining cheese.