From Paulette Vickery's Recipe Collection

BB: CHICKEN ALFREDO

main dish, poultry

4 each cooked chicken breasts
1 can mushrooms, 8oz
1 cup evaporated skim milk
1/4 cup liquid butter buds
1/4 cup flour
4 teaspoon nonfat chicken broth
1/3 cup parmisan cheese
1/4 teaspoon minced garlic, in a jar
1/4 teaspoon ground black pepper
1/4 teaspoon light salt
12 oz cooked feduccine

In a sauce pan over low heat blend flour, liquid butter buds, skim milk, and chicken broth. Add minced garlic, salt, and pepper. Continue to cook over low heat stirring constantly until sauce thickens. Stir in parmisan cheese. Combine sauce with chicken and rinsed and drained mushrooms. Fold into cooked pasta. Serve immediately. If sauce is to thick add a little more evaporated skim milk and chicken broth. Per serving: fat 1.9 G, cholesterol 39 MG, fiber 1 G, calorries 175, 10 percent from fat, protein 20 G, carbohydrate 18 G, sodium 305 MG.

Yield: 8 servings





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