Creamy Chicken Fettuccine Alfredo

Makes 2 servings, 8 Points Plus each
 (I double the recipe so I have leftovers for the next day)

1 tsp vegetable oil
1 chicken cutlet (3 oz.)
3/4 cup sliced mushrooms
1 garlic clove, minced
1 tsp flour or cornstarch
1/2 cup low sodium chicken broth
1/4 cup evaporated skim milk
2 Tbsp. whipped cream cheese
3/4 oz. grated Parmesan cheese
1/8 tsp pepper
1 1/2 cups cooked fettuccine (hot)

In a 10- inch nonstick skillet heat oil; 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; set aside.

In same skillet combine mushrooms and garlic, cook over medium-high heat, stirring occasionally, until mushrooms begin to brown and liquid has cooked out of pan. Sprinkle with flour or cornstarch and stir quickly to combine; continuing to stir, add chicken broth and evaporated milk. Reduce heat to low and let simmer, stirring frequently, until mixture thickens,2-3 minutes. Stir in cheeses and pepper; return chicken to skillet and cook, stirring frequently, until chicken is heated through, 2-3 minutes.

To serve, arrange fettuccine on serving platter and top with chicken mixture.