4 cooked chicken breasts, boneless, skinless (cut in bite size pieces)
1 (8 oz.) can sliced mushrooms (or bits and pieces) drained
1 c. evaporated skim milk
1/4 liquid Butter Buds
1/4 c. flour
4 tsp. chicken broth
1/4 c. Parmesan cheese
1/4 tsp. minced garlic (in a jar)
1/4 tsp. ground black pepper
1/4 tsp. Lite salt (optional)
10 to 12 oz. cooked fettuccine

In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk, and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta.

Serve immediately. If sauce is too thick, adjust with more skim milk and chicken broth.

Serves 6.