Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Fettucine |
| 1 cup | Low-sodium chicken broth |
| 2 \N | 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