April 19, 2001 at 4:45 PM CDT - Updated July 12 at 2:57 AM
4 cooked chicken breasts (cut into bit-size pieces) 1 8oz. can mushroom pieces and stems (drained & rinsed) 1 Can evaporated skim milk 1/4 C margarine 1/4 C flour 4 t. chicken broth, fat-free 1/3 C parmesan cheese, shredded 1/4 t. pepper 1/4 - 1/2 t. salt 10 12oz. cooked fettuccine (follow directions on package)
In a saucepan over low-heat, blend flour, margarine, evaporated milk and chicken broth. Add salt and pepper. Continue cooking over low heat, stirring constantly, until sauce thickens. Stir in Parmesan cheese. Combine sauce with mushrooms and chicken. Fold in cooked pasta and serve immediately. If sauce is too thick, add more milk and chicken broth.