Creamy Chicken Fettuccine - cooking recipe

Ingredients

1 tsp. vegetable oil
1 chicken cutlet (3 oz.)
1/2 c. sliced mushrooms
1 garlic clove, minced
1 tsp. all-purpose flour
1/2 c. canned ready to serve low sodium chicken broth
1/2 c. skim evaporated milk
2 Tbsp. whipped cream cheese
3/4 oz. grated Parmesan cheese
1/8 tsp. white pepper
1 1/2 c. cooked fettuccine, hot

Preparation

In 10-inch nonstick skillet, heat the oil.
Add chicken and cook over medium heat until tender, 2 to 3 minutes each side. Remove chicken from skillet and cut into 1/2-inch cubes.
Set aside.
In same skillet, combine mushrooms and garlic.
Cook over high heat, stirring occasionally, for 1 minute.
Sprinkle with flour and stir quickly to combine.
Continue to stir.
Add chicken broth and milk.
Reduce heat to low and let simmer, stirring frequently, until mixture thickens, 2 to 3 minutes.
Stir in cheese and pepper.
Return chicken to skillet and cook, stirring frequently, until chicken is heated through, 2 to 3 minutes.
To serve on serving platter, arrange fettuccine and top with chicken mixture.