Broccoli Chicken Fettuccine

Ingredients

• 4 ounce(s) uncooked fettuccine
• 1/2 pound(s) boneless skinless chicken breasts, cut into 1-inch pieces
• 1 small onion, halved and sliced
• 2 tablespoon(s) butter
• 4 garlic cloves, minced
• 1 10 3/4-ounce can(s) condensed cream of chicken soup, undiluted
• 1 cup(s) chicken broth
• 1 1/2 cup(s) frozen broccoli florets, thawed
• 1 4-ounce can(s) mushroom stems and pieces, drained
• 1 teaspoon(s) onion powder
• 1/2 teaspoon(s) pepper
• 1/4 cup(s) shredded Parmesan cheese

Preparation

1. • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until no longer pink. Add garlic; cook 1 minute longer. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil.
2. • Drain fettuccine; add to chicken mixture. Reduce heat; cover and simmer for 5 minutes or until heated through. Sprinkle with cheese.