| 16 oz. | (1 box) fettuccine, cooked and drained |
| 4-4 oz. | Chicken breast, skinless, boneless, diced |
| 1/2 cup | Low-sodium chicken broth |
| 2 cloves | Garlic, minced |
| 1/2 cup | Diced onion |
| 1/2 tsp. | Fresh ground pepper |
| 1 tbsp. | Fresh oregano |
| 1 tbsp. | Fresh basil |
| 1/2 tsp. | Cumin |
| 1/2 cup | Water |
| 1 lb. | Fresh mushrooms, sliced |
| 2 cups | Plain nonfat yogurt |
| 4 tbsp. | Dijon mustard |
| 1 tbsp. | Cornstarch |
| 4 tbsp. | Grated Parmesan cheese |
Stir-fry chicken in large skillet coated with nonfat cooking spray. Set chicken aside and remove any chicken fat from the skillet. Return the chicken to the skillet and add onion, garlic and chicken broth. Sauté until vegetables are translucent, about 5 minutes. Add spices, water and mushrooms, cover and simmer fro about 10 minutes.
Meanwhile, mix together cornstarch, mustard and yogurt. Set aside until chicken is done. Pour yogurt mixture and Parmesan cheese over chicken, cover and reduce heat and allow simmering until sauce thickens and cheese is melted. Add fettuccine to the chicken mixture. Mix well and serve immediately.