Low fat fettuccine

Yield: 5 Servings

Measure Ingredient
12 ounces Fettucine
1 cup Low-sodium chicken broth
2 Cloves garlic; minced
1 cup Quartered mushrooms
½ cup Thinly sliced green onions
4 ounces Fat-free cream cheese; cubed
4 ounces Low-fat fully cooked ham; cubed
1 cup Quartered cherry tomatoes
½ cup Grated Parmesan cheese
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 fettucine; top with the sauce.

Recipe by: Taste of Home Aug/Sept 1997 Posted to MC-Recipe Digest V1 #996 by L979<L979@...> on Jan 8, 1998

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