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Chicken: Chicken & Fettuccini with Mustard Sauce

Source of Recipe

BH&G Healthy Meals Fast, 1996


List of Ingredients

4 ounces refrigerated fettuccine
12 ounces chicken tenderloins
nonstick spray coating
1/2 cup sliced fresh mushrooms
1/2 cup fat-free dairy sour cream
2 teaspoons dijon-style mustard
1/2 teaspoon dried thyme -- crushed


Recipe

Cook pasta according to package directions, except use 4 cups lightly salted water; drain. Keep warm. Meanwhile, rinse chicken; pat dry. Spray an unheated large skillet with nonstick coating. Preheat skillet over medium heat. Add chicken and mushrooms; cook and stir for 6 to 8 minutes or until chicken is tender and no longer pink. Stir together sour cream, mustard, and thyme in a small bowl. Add sour cream mixture to skillet. Cook and stir until heated through (do not boil). Serve over pasta. Serves 4.

NOTES : If you can't find chicken tenderloins, substitute skinless, boneless chicken breasts cut lengthwise into 1-inch strips.