Recipe: Creamy Chicken and Mushroom Fettuccine (using basil)

CREAMY CHICKEN AND MUSHROOM FETTUCCINE

12 oz. Fettuccine, uncooked
8 oz. boneless, skinless chicken breasts, cut into 1/2-inch cubes
8 oz. mushrooms, sliced
1/2 cup diced red bell pepper
1 1/2 cups low-fat mayonnaise
3/4 cup skim milk
1/4 cup Parmesan cheese
3 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. coarsely ground black pepper
1/2 tsp. paprika

Prepare pasta according to package directions.

Coat a large skillet with cooking spray. Add chicken and saute over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Remove chicken from the pan.

Recoat the skillet with cooking spray. Add the mushrooms and red pepper; saute until tender, about 5 minutes.

Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl. Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated.

When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately.

Serves 6
Source: National Pasta Association