CHICKEN FETTUCCINE

Vegetable cooking spray

1 pound skinned, boned chicken breasts, cut into bite-sized pieces (this is good if you grill marinaded chicken first)

1/2 cup chopped onion

1/4 teaspoon dried basil

1/4 teaspoon garlic powder

1/4-1/2 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, minced

2 cups frozen brocolli, cauliflower and carrots mixture.

4 cups hot cooked fettuccine

3/4 cup evaporated skimmed milk

2 tablespoon grated parmesan cheese

Cook fettuccine according to package directions. To reduce sodium, cook fettuccine without salt. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add chicken, onion, basil, garlic powder, salt, pepper and garlic; saute about 4 minutes or until chicken loses its pink color. Add broccoli, cauliflower and carrot mixture and saute until vegetables are tender crisp.

Add fettuccine and milk, tossing gently; heat on low heat 1 - 2 minutes. Sprinkle with cheese. YIELD: 4 servings

SERVING SUGGESTIONS: Serve with salad, breadsticks and a beverage.

Calories: 414 Calories from fats: 11%

Total Fat: 4.82 g Saturated Fat: 1.44 g

Cholesterol: 119 mg Sodium: 334 mg

Excellent source of iron and fiber.