Chicken, Artichoke, and Mushroom Fettuccine

Ingredients

• 1 (9-ounce) package fresh fettuccine
• Cooking spray
• 1 (8-ounce) package presliced mushrooms
• 2 tablespoons light stick butter
• 1 tablespoon all-purpose flour
• 1 cup fat-free milk
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups chopped skinless rotisserie chicken breast
• 1 (14-ounce) can quartered artichoke hearts, drained
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped green onions (optional)
• Shaved fresh Parmesan cheese (optional)

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from pan, and keep warm.
3. Add butter to pan, and cook over medium heat 1 minute or until butter melts. Add flour, and stir with a whisk; cook 1 minute or until bubbly. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.
4. Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta. Sprinkle with Parmesan cheese, if desired.