CREAMY CHICKEN AND MUSHROOM FETTUCCINE
12 ounces Fettuccine, uncooked
8 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
8 ounces mushrooms, sliced
1/2 cup diced red bell pepper
1 1/2 cups low-fat mayonnaise
3/4 cup skim milk
1/4 cup Parmesan cheese
3 tablespoons minced fresh basil
1 teaspoon dried basil
1 teaspoon coarsely ground black pepper
1/2 teaspoon paprika
Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and sautÃ© over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Remove chicken from the pan. Recoat the skillet with cooking spray. Add the mushrooms and red pepper; sautÃ© until tender, about 5 minutes.
Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl. Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated.
When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately.