Smothered Chicken Ingredients 2 pounds Boneless, Skinless Chicken Breasts Salt and Pepper to taste 11/2 cups Halved Mushrooms 1 (141/2 ounce) can Fat-Free Chicken Broth 1/2 cup chopped Green Bell Pepper 1/2 cup chopped Celery 1/4 sliced Green Onions 1/2 teaspoon dried Thyme 1/4 cup Skim Milk 3 tablespoons All Purpose Flour 1 (8 ounce) package Fettuccine Pasta Cooking Directions In a large skillet coated with non-stick cooking spray, cook the chicken breasts until lightly browned (about 10 minutes). Season with salt and pepper. Remove the chicken from the skillet and set aside. In the same skillet, stir together the mushrooms, chicken broth, green pepper, celery, green onions and thyme. Bring to a boil, scraping up the browned bits from the bottom of the skillet. Return the chicken to the skillet. Bring to a boil. Reduce the heat, cover and simmer for about 20 to 25 minutes or until the chicken is tender. In a small bowl, stir together the milk and flour until smooth. Stir into the juices in the skillet. Cook, stirring, until thickened and bubbly (about 5 minutes). Meanwhile, prepare the pasta according to the package directions, omitting any oil and salt. Drain. Serve the chicken and vegetables over the pasta. Nutrition Information Per Serving: Per serving: 353 Calories 4.7 g Total Fat 1.2 g Saturated Fat 93 mg Cholesterol 40.4 g Protein 34.2 g Carbohydrates 257 mg Sodium. Clegg H. Trim & Terrific One-Dish Favorites. Clarkson Potter; New York; NY: 1997. back to list of recipes