Chicken Alfredo


Olive oil (1 tbsp or less)
1 lb chicken breast meat cubed
3 green onions w/tops (scallions)
1 small onion, chopped
Garlic to taste
1 tbsp cornstarch
1 cup skim milk
1/2 cup grated Romano cheese (or less)
12 oz fresh mushrooms sliced
14 oz can tomatoes drained and diced
Basil to taste
Pasta (12 oz.)

In large skillet cook chicken, green onion, onion and garlic in oil; sauté until chicken is no longer pink. Stir cornstarch into 2 tbsp milk. Add to skillet with remaining milk, Romano cheese, mushrooms, tomatoes. Bring to a boil. Reduce heat and simmer 5-10 minutes until sauce is slightly thick; stir in basil. Toss pasta with sauce.