Easy main dish

Wed., Nov. 23, 2005

JoAnna M. Lund King Features Syndicate

I created this recipe with chicken in mind, but leftover turkey breast would work just as well.

Chicken Pot Pie Fettuccine

1/2 cup chopped onion

1 full cup diced cooked chicken breast

1 (10 3/4 -ounce) can reduced fat & sodium cream of chicken soup

3/4 cup shredded reduced-fat Cheddar cheese

1 (2-ounce) jar chopped pimiento, undrained

1 (2.5-ounce) jar sliced mushrooms, undrained

2 teaspoons dried parsley flakes

1 (8-ounce) can cut carrots, rinsed and drained

1 (8-ounce) can cut green beans, rinsed and drained

1 1/2 cups cooked fettuccine, rinsed and drained

In a large skillet sprayed with butter-flavored cooking spray, saute onion and chicken for 5 minutes. Stir in chicken soup, Cheddar cheese, undrained pimiento, undrained mushrooms and parsley flakes. Add carrots, green beans and fettuccine. Mix well to combine. Lower heat and simmer for 6 to 8 minutes or until cheese melts and mixture is heated through, stirring occasionally. Makes 4 (1 1/4 cup) servings.

•Each serving equals: 269 calories, 7 g fat, 25 g protein, 31 g carb., 806 mg sodium, 4 g fiber; Diabetic Exchanges: 2 Meat, 1 1/2 Vegetable, 1/2 Starch.

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