| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | c | Nonfat cottage cheese |
| 3 | tb | Grated Parmesan cheese |
| 2 | tb | Buttered-flavored Butter Buds |
| 1/2 | c | Evaporated skimmed milk |
| 1/2 | ts | Chicken-flavored bouillon granules |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Black pepper |
| 1 | ds | Red pepper |
| 1 | pk | (12 ounce) fettuccine; cooked with out salt or fat |
INSTRUCTIONS
I got this recipe out of America's Best Recipes It is considered Low Fat Combine first 8 ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Pour into a saucepan; cook over low heat, stirring constantly, until thoroughly heated. Toss with pasta, and serve immediately. Makes 6 servings Calories 251 Fat 13.7 Cholesterol 12 mg. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Oct 24, 1997
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