Light 4 Cheese Chicken Fettuccine
"I got this recipe from Betty Crocker software. I love pasta and cream sauces but usually they are so fattening that I feel guilty eating it! This recipe is delicious and tastes every bit as good as the "full-fat" version!"
photo by FDADELKARIM
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 8 ounces uncooked fettuccine
- 2 cups sliced fresh mushrooms
- 1 tablespoon butter or 1 tablespoon margarine
- 1 (10 3/4 ounce) can low-fat cream of mushroom soup
- 1 (8 ounce) package fat free cream cheese, cubed
- 2 cups nonfat milk
- 1⁄2 cup fat-free half-and-half
- 1⁄4 teaspoon garlic powder
- 2 1⁄2 cups cooked chicken, cubed
- 3⁄4 cup grated parmesan cheese
- 1⁄2 cup shredded mozzarella cheese
- 1⁄2 cup shredded low-fat swiss cheese
-
TOPPING
- 1⁄3 cup seasoned bread crumbs
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 1 tablespoon grated parmesan cheese
directions
- Cook fettucine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat.
- Transfer to a shallow 2-1/2 quart baking dish coated with nonstick spray. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350' for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.
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Reviews
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I made this using shell pasta instead of fettuccine. I did leave out the sliced mushrooms because I don't like their texture. I do think that 8 servings is stretching it a bit. I think 6 would be the most you could get out of this recipe. Made for Photo Tag
Tweaks
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I made this using shell pasta instead of fettuccine. I did leave out the sliced mushrooms because I don't like their texture. I do think that 8 servings is stretching it a bit. I think 6 would be the most you could get out of this recipe. Made for Photo Tag
RECIPE SUBMITTED BY
<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>
