Serves: 4
Total Calories: 415

4 ounces uncooked spinach fettuccine, vermicelli or other pasta
2 tablespoons vegetable oil
4 boneless skinless chicken breasts halves (about 1 1/4 pounds)
1 medium onion, sliced
1 cup chicken broth
1/2 cup chili sauce
grated Parmesan cheese, if desired

1. Cook and drain fettuccine as directed on package.

2. While fettuccine is cooking, heat oil in 10-inch skillet over medium-high heat. Cook chicken and onion in oil 10 to 12 minutes, turning chicken once and stirring onions occasionally, until brown.

3. Stir broth and chili sauce into chicken and onion. Cook about 5 minutes or until sauce is thickened and juice of chicken is no longer pink when centers of thickest pieces are cut.

4. Place fettuccine on serving platter. Top with chicken and sauce. Sprinkle with cheese.

Theresa H. shares her Recipe "I needed to eal low-residue foods, so having this simple recipe really helped me!"

FOOD for THOUGHT
This recipe supplies a good source of potassium, a nutrient needed to help the body maintain its fluid balance. Potassium also helps with nerve and muscle function.

NUTRITION FACTS: Low residue
1 Serving: Calories 380 (Calories from Fat 125) Fat 14g (Saturated 4g) Cholesterol 100mg Sodium 850mg Potassium 500mg Carbohydrate 31g (Dietary Fiber 2g) Protein 35g % DAILY VALUE: Vitamin A 10% Vitamin C 6% Calcium 12% Iron 14% Folic Acid 16%, Magnesium 12% DIET EXCHANGES: 2 Starch, 4 Lean Meat

Helpful For These Side Effects: (n), (d)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 415
Calories from Fat: 89

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