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Ingredientes
- 1 Tbsp. Extravirgin extra virgin olive oil
- 1 lb Chicken tenderloins or possibly 3 skinless breasts, cut into 1/2 " strips
- 1/4 lb Smoked ham, cut into 1/4" strips (97% fatfree)
- 1/4 lb Mixed wild mushrooms, (cremini, oyster, & shitake)
- 3 x Scallions, cut on the diagonal into 1/2 " wide strips
- 3/4 c. Evaporated lowfat milk
- 3/4 c. Chicken Stock
- 1/4 c. Freshly grated Reggiano Parmesan cheese
- 1/4 tsp Grated nutmeg
- 1 Tbsp. Cornstarch mixed with 2 Tbsp. water
- 3/4 lb Fresh egg fettuccine
- 1 Tbsp. Snipped fresh chives, for garnish
Direcciones
- In a large saute/fry pan, heat extra virgin olive oil and add in chicken pcs. Cook till a golden brown color on each side. Add in ham, mushrooms and scallions. Cook for about five (5) min, then add in evaporated lowfat milk, chicken stock, Parmesan cheese, nutmeg and the dissolved cornstarch mix. Remove from heat as soon as it comes to a boil.
- In the meantime, cook the fettuccine according to package directions. Drain and combine the pasta with the chicken and mushroom mix. Mix very well so which all the noodles are well coated.
- Divide equally onto serving plates. Sprinkle with chives. Serve immediately.
- Note: The key is to use evaporated lowfat milk, and a goodquality fettuccineafeel free to substitute regular mushrooms for the more exotic ones but be careful to add in the dissolved cornstarch slowly, a bit at a time.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 651g | |
| Calories 527 | |
| Calories from Fat 204 | 39% |
| Total Fat 23.07g | 29% |
| Saturated Fat 11.69g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 1866mg | 78% |
| Potassium 1528mg | 44% |
| Total Carbs 39.99g | 11% |
| Dietary Fiber 6.2g | 21% |
| Sugars 20.45g | 14% |
| Protein 39.25g | 63% |
