1 tsp. vegetable oil
1 (3 oz.) piece boneless chicken
1/2 c. sliced mushrooms
1 clove garlic, minced
1 tsp. flour
1/2 c. chicken broth
1/4 c. evaporated milk
2 tbsp. whipped cream cheese
3/4 oz. grated Parmesan cheese
White pepper to taste
1/2 c. hot fettuccine, cooked

Heat oil in 10 inch skillet. Add chicken; cook 2-3 minutes on each side, until tender. Remove chicken form pan; dice into 1/2 inch pieces and set aside. Add mushrooms and garlic to skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in broth and milk. Reduce heat and simmer 2-3 minutes, until mixture thickens, stirring occasionally. Stir in cheeses and pepper. Return chicken to skillet; cook, stirring, for 2 minutes, until chicken is warm again. Arrange fettuccine on plate; top with chicken and sauce. Makes 2 servings.