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Chicken Dijon Fettuccini
Recipe is from Quick & Healthy Volume II (ScaleDown Publishing,1995) by Brenda J. Ponichtera
Ingredients
1/4 cup light mayonnaise
1/4 cup nonfat plain yogurt
2 teaspoons Dijon mustard
2 teaspoons dried parsley
8 ounces egg noodles, "no yolk" type (about 6 cups dry)
1 red bell pepper, chopped
2 teaspoons chopped garlic
1 pound skinless, boneless chicken breasts, cut into strips
Directions
Mix mayonnaise, yogurt, mustard and parsley to make the sauce. Set aside. Meanwhile, cook noodles according to package directions, omitting oil and salt. Drain.
Spray a skillet with nonstick cooking spray and stir-fry the pepper, garlic and chicken until done. Pour sauce over all and cook on low until heated. Add the noodles and toss to coat.
Suggestions
Makes 7 cups (five servings); Each Serving: 1 1/3 cups; Carb Servings: 2 1/2; Exchanges: 2 1/2 starch, 2 1/2 very lean meat; calories 316, total fat 7g, saturated fat 1g, cholesterol 54mg, sodium 186mg, total carbohydrate 37g, dietary fiber 2g, protein 27g