Creamy Chicken and Fettuccine

2 boneless chicken breast halves, skinned
vegetable spray
1 teaspoon olive oil
3 tablespoons chopped onion
1 clove garlic, minced
1 cup evaporated skim milk
1 tablespoon unbleached or all-purpose flour
1 tablespoon white wine
2 tablespoons shredded fat-free Swiss cheese
2 cups hot cooked fettuccine
2 teaspoons Parmesan cheese, made with skim milk

Place chicken between 2 pieces of plastic wrap and pound until about 1/4" thick. Spray a nonstick skillet with vegetable spray, add oil, then heat to medium-high. Add onion and garlic; saute quickly, add chicken and continue to cook about 4-5 minutes or until chicken is tender. Removed chicken and onions; set aside and keep warm. In a small jar, combine milk and flour; shake until flour is dissolved. Slowly pour into skillet, stirring constantly and scraping sides of skillet. Continue to cook until it begins to thicken. Add wine and Swiss cheese, stirring constantly until bubbly and cheese melts. To serve: place fettuccine on plate, place chicken alongside and pour about 1 teaspoon sauce over each piece of chicken. Pour remaining sauce over pasta. Sprinkle with Parmesan cheese.

Yield: 2 servings

1 serving contains:
Cal: 493kc, Prot: 47g, Fat: 7g, Carb: 57g, Fiber: 3g, Chol: 124mg, Sodium: 367mg

Serving Suggestion: Serve with Asparagus-Raspberry Salad and hot bread