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Chicken and Fettuccine in Mustard Sauce




Source of Recipe


unknown


List of Ingredients




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


Recipe



1 Cook pasta according to package directions, except use 4 cups lightly salted water; drain. Keep warm.
2 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.
3 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.
4 Serves 4.
5 NUTRITION FACTS PER SERVING: 240 calories, 22g protein, 28 g carbohydrate, 3 g fat, 45 mg cholesterol, 0 g dietary fiber, 124 mg sodium.