1 medium onion, chopped
4 skinned & boned chicken breast halves, cubed
1 (8 oz.) container light sour cream
1 (10 ¾ oz.) can condensed cream of mushroom soup
1 cup skim milk
1/3 cup chopped fresh basil
1 tsp. black pepper (optional)
1 (12 oz.) package spinach fettuccine, cooked
1 (8 oz.) package SARGENTO 6 Cheese Light Italian Recipe Blend Shredded Cheese, divided
1. Sauté onion in a large nonstick skillet coated with vegetable cooking spray 2 to 3 minutes.
2. Add chicken; cook 5 to 6 minutes or until done. Stir in sour cream, next 3 ingredients, and, if desired, pepper. Cook, stirring often, until thoroughly heated.
3. Layer half of fettuccine in a 13 X 9 inch baking dish coated with cooking spray; top with half of chicken mixture and half of cheese. Repeat layers with fettuccine and chicken mixture.
4. Bake at 350 degrees for 15 minutes. Sprinkle with remaining cheese, and bake 5 more minutes.
YIELD: 6 servings.