Chicken Fettuccine - cooking recipe

Ingredients

1 c. low-fat cottage cheese
2 skinned and boned chicken breast halves (about 5 oz. each), cut into 1/2 inch strips
1 c. thinly sliced fresh mushrooms
1/2 c. finely chopped green onions
1/4 tsp. salt
1/2 tsp. granulated garlic
1/2 tsp. dried basil leaves, crushed
1/8 tsp. ground red pepper
1/8 tsp. ground white pepper
1/8 tsp. ground oregano
1/2 c. chicken stock or water
1 c. evaporated skim milk
1 1/2 c. cooked fettuccine

Preparation

Place the cottage cheese in a blender and process until smooth; set aside.
Spray the inside of a medium skillet with nonstick vegetable cooking spray and place over high heat.
Add the chicken and saute, stirring for 5 minutes.
Add the stock and cook for 2 minutes, stirring often.
Add the milk and 1/3 cup of the blended cottage cheese to the skillet (refrigerate remaining cottage cheese for another use).
Cook, stirring for 3 minutes, or until the sauce begins to thicken, then add fettuccine and continue cooking until the sauce is the desired thickness.