Creamy Chicken Fettuccine - serves 2

Preparation - 25 minutes

1 tsp vegetable oil
1 chicken cutlet (3 ounces)
1/2 cup sliced shiitake or white mushrooms
1 garlic clove, minced
1 tsp all-purpose flour
1/2 cup canned ready-to-serve low-sodium chicken broth
1/4 cup evaporated skimmed milk
2 tbsp whipped cream cheese
3/4 ounce grated Parmesan cheese
1/8 tsp white pepper
1 1/2 cups cooked fettuccine (hot)

In 10-inch nonstick skillet heat oil; add chicken and cook over medium-high heat until tender, 3 minutes on each side.
Remove chicken from skillet and cut into 1/2-inch cubes; set aside.
In same skillet combine mushrooms and garlic and cook over medium-high heat, stirring, for 1 minute.
Sprinkle with flour and stir quickly to combine; continuing to stir, add chicken broth and milk. Reduce heat to low and let simmer, stirring, until mixture thickens 3 minutes.
Stir in cheeses and pepper; return chicken to skillet and cook, stirring, until chicken is heated through, 3 minutes.
To serve, on serving platter arrange lettuccine; top with chicken mixture.