Fettuccine with Chicken and Mushrooms

4 oz. fettuccine
1 tablespoon olive oil
4 oz. shiitake mushrooms, stems discarded, caps sliced
1/4 cup chopped shallots
1/4 teaspoon dried thyme
3/4 cup lower-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken, cut into 1-inch pieces
1/2 cup heavy whipping cream
1/3 cup sliced green onions
4 tablespoons shredded Parmesan cheese, divided

1. Cook fettuccine according to package directions; drain.

2. Meanwhile, heat oil in heavy large skillet over medium heat until hot. Cook mushrooms, shallots and thyme 3 to 4 minutes or until tender, stirring occasionally. Add broth, salt and pepper; increase heat to high. Bring to a boil; boil 2 to 3 minutes or until reduced by one-third. Stir in chicken and cream; boil 1 minute or until sauce is slightly thickened. Stir in green onions and 2 tablespoons of the cheese.

3. Divide fettuccine between bowls. Top with chicken and sauce; sprinkle with remaining 2 tablespoons cheese.

2 (2 1/2-cup) servings

PER SERVING: 830 calories, 46.5 g total fat (20.5 g saturated fat), 56.5 g protein, 47 g carbohydrate, 255 mg cholesterol, 1165 mg sodium, 3 g fiber