| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pork | 5 | Servings | |
INGREDIENTS
| 12 | oz | Fettucine |
| 1 | c | Low-sodium chicken broth |
| 2 | Cloves garlic; minced | |
| 1 | c | Quartered mushrooms |
| 1/2 | c | Thinly sliced green onions |
| 4 | oz | Fat-free cream cheese; cubed |
| 4 | oz | Low-fat fully cooked ham; cubed |
| 1 | c | Quartered cherry tomatoes |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | ts | White pepper |
INSTRUCTIONS
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@aol.com> on Jan 8, 1998
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