6 oz. fettuccine, uncooked
vegetable cooking spray
1 Tbsp margarine
4 4 oz. skinned, boned chicken breast halves, cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped sweet red pepper
2 Tbsp chopped fresh parsley
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried whole thyme
1/2 tsp dried whole oregano
1/4 tsp ground red pepper
1/2 tsp chicken-flavored bouillon granules
1/2 cup water
1 Tbsp lemon juice
1) Cook fettuccine according to package directions, omitting salt and fat. Drain well and set fettuccine aside.
2) Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until hot. Add chicken and sauté until browned. Add green onions, celery, and sweet red pepper; sauté until crisp-tender. Stir in parsley and remaining ingredients.
Cover and simmer 5 minutes. Combine fettuccine and chicken mixture, tossing gently. Serve immediately.
Each serving = 215 calories, 4.6 grams fat, 44 mg cholesterol, 153 mg sodium
Exchanges = 11/2 Starch, 2 Very Lean Meat, 1/2 Fat