2 tsp. vegetable oil
2 chicken cutlets (6-8 oz.)
1 c. sliced white mushrooms
2 garlic cloves, minced
1 tsp. flour
1 c. low-sodium chicken broth
2 c. evaporated skim milk
4 tbsp. whipped cream cheese or 3 tbsp. light cream cheese
2 oz. Parmesan cheese, freshly grated
1/8 tsp. white pepper
3-4 c. hot fettuccine

In large non-stick skillet, heat oil and add chicken and cook over medium-high heat until tender, 2-3 minutes on each side. Remove chicken from skillet and cut into 1/2 inch cubes and set aside. In same skillet combine mushrooms and garlic and cook over medium-high heat, stirring occasionally for 1-2 minutes. Sprinkle with flour and stir quickly to combine, continuing to stir and add chicken broth and milk.

Reduce heat to low and let simmer. Stir frequently, until mixture thickens, 2-4 minutes. Stir in cheese and pepper. Return chicken to skillet and cook, stirring frequently until chicken is heated through, 3 minutes. Serve on top of hot fettuccine.