Fettuccine With Green Chili And Corn Sauce

Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God's Providence is always executed in the ';wisest manner' possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God.

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Dairy			6	Servings

INGREDIENTS

12	oz	Fettucine, dried
2	T	Broth or water
3		Cloves garlic, crushed
12 1/3	oz	Soft silken tofu, pkg.
1/2	c	Soy milk, fat-free or low
		fat
1 1/2	oz	Ff Parmesan, 1/3 cup
		grated
2	c	Cooked corn, 3 ears or
		frozen/canned drained
1		Fresh hot chili or 4 oz. can
		chopped mild chiles
1	t	Salt, optional freshly
		ground black pepper

INSTRUCTIONS

Bring a large pot of water to a boil (can be salted water). Add
fettuccine; stir to prevent sticking. Cook until fettuccine is just
tender, 10 to 12 minutes.  Meanwhile spray a small skillet with
vegetable spray (like PAM). Add  garlic and cook until golden adding
broth or water as needed, about 2  to 3 minutes. In food praocessor,
combine tofu, milk, 1/3 cup  Parmesan and garlic with broth. Process
until smooth and creamy.  Drain fettuccine well and return to cooking
pot. Add tofu mixture and  toss to coat, then stir in corn, chilies,
and salt if using. Warm  through over low heat, stirring occasionally.
Season with freshly  ground pepper and toss again. Serve at once,
passing additional  Parmesan to sprinkle on top.  Meal Plan: Serve with
fresh bread, sauteed summer squash and a salad  of mixed greens and
cherry tomatoes.  Posted to fatfree digest by "Richard M. Swanson"
<[email protected]>  on Nov 3, 1999, converted by MM_Buster v2.0l.

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