3 skinless chicken breasts, cut in sm. pieces
6 mushrooms, diced
3 green onions

Spray pan with low-fat oil spray. Saute chicken, then add mushrooms and onion until tender.

1 c. evaporated nonfat milk
1/4 lb. grated Parmesan cheese
Freshly ground black pepper

In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the Parmesan and, as soon as it has melted and the sauce is thick and creamy, pour over cooked pasta. Season to taste with black pepper. Serves 4.