| 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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