|1 cup||Low-sodium chicken broth|
|2||Cloves garlic; minced|
|1 cup||Mushrooms; quartered|
|½ cup||Thinly sliced green onions|
|4 ounces||Fat-free cream cheese; cubed|
|4 ounces||Low-fat fully cooked ham; cubed|
|1 cup||Cherry tomatoes; quartered|
|½ cup||Parmesan cheese; grated|
|¼ teaspoon||White pepper|
Cook the fettuccine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettuccine; top with the sauce. Yield: 5 servings.
Diabetic Exchanges: one ½ cup serving of sauce (calculated without fettuccine) equals 1½ lean meat, 1 vegetable; also, 118 calories, 648 mg sodium, 22 mg cholesterol, 6 gm carbohydrate, 13 gm protein, 5 gm fat.
NOTES : "Low-Fat Fettuccine has a delightful combination of noodles, ham, cheese and vegetables in a creamy sauce. ' This family favorite takes just minutes to prepare,' says Andrea Buchmann of Orlando, Florida, who shares the recipe."
Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@...> on Jan 17, 1998
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