Chicken, Artichoke, and Mushroom Fettuccine

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 0.3 teaspoon pepper black freshly ground
• 2 cups rotisserie chicken breast skinless chopped
• 1 cup milk fat-free
• 9 ounce fettuccine barilla fresh
• 1 tablespoon flour all-purpose
• 2 tablespoons juice of lemon fresh
• 2 tablespoons butter light
• 8 ounce pre mushrooms 
• 0.1 teaspoon salt 

Equipment

• frying pan
• whisk

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain and keep warm.
3. While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
4. Add mushrooms, and saut 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently.
5. Remove from pan, and keep warm.
6. Add butter to pan, and cook over medium heat 1 minute or until butter melts.
7. Add flour, and stir with a whisk; cook 1 minute or until bubbly.
8. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.
9. Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated.
10. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta.
11. Sprinkle with Parmesan cheese, if desired.