1 cup fat-free half-and-half or fat-free evaporated milk
How to Make It
Combine flour and 1 1/2 teaspoons Creole seasoning in a large heavy-duty zip-top plastic bag; add chicken, and shake to coat.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, onion, bell pepper, and garlic; cook 8 to 10 minutes or until chicken is done and vegetables are tender, stirring occasionally.
While chicken mixture cooks, cook fettuccine according to package directions, omitting salt and fat; drain well.
Combine remaining 1/2 teaspoon Creole seasoning and half-and-half; add to chicken mixture in skillet, scraping bottom of skillet to deglaze. Cook 1 minute or until sauce is slightly thickened. Toss with cooked fettuccine; serve immediately.