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Chicken Alfredo Primavera

Makes 6 servings

• 1 1/2 pounds chicken breasts, cut into strips
• 1/2 cup flour
• 1/2 cup butter
• 1 cup broccoli florets, blanched
• 1 cup carrots, sliced and blanched
• 1/2 onion, chopped
• 2 cups sliced mushrooms
• 2 cups heavy cream
• 1/2 cup parmesan cheese
• 1 cup sliced zucchini
• 4 scallions
• Salt and pepper, to taste
• 1 pound fettuccine, cooked

Dredge chicken strips in flour and shake off excess. Saute chicken in 1/4 cup of the butter in large saute pan until browned. Add the broccoli, carrots, onion and mushrooms. Add the remaining butter and the heavy cream. Add the cheese and cook until it is melted. Add the zucchini and scallions, and simmer until vegetables are done. Adjust thickness of sauce with cream if necessary. Serve over cooked fettuccine.

Per serving: 926 calories, 51 g fat, 225 mg cholesterol, 391 mg sodium, 74 g carbohydrates, 43 g protein, 4 g fiber.

This also can be made without the chicken.

Try the Low-fat version

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