Name: Low-Fat Fettuccine
Ingredients: 12 oz Fettuccine; 1 c Low-sodium chicken broth; 2 Cloves garlic; minced; 1 c Mushrooms; quartered; 1/2 c Thinly sliced green onions; 4 oz Fat-free cream cheese; cubed; 4 oz Low-fat fully cooked ham; cubed; 1 c Cherry tomatoes; quartered; 1/2 c Parmesan cheese; grated; 1/4 ts White pepper

God’s goodness is near us. It is not a goodness far away, but God follows us with His goodness in whatever situation we are. He attaches Himself to us, He has made Himself close, that He might be near us in goodness. He is a father, and everywhere to maintain us. He is a husband, and everywhere to help. He is a friend, and everywhere to comfort and counsel. His love is a near love. He has taken upon Himself the closest kinds of relationships, so that we may never lack God and the evidences of His love.

Richard Sibbes

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pasta	5	Servings

INGREDIENTS

12	oz	Fettuccine
1	c	Low-sodium chicken broth
2		Cloves garlic; minced
1	c	Mushrooms; quartered
1/2	c	Thinly sliced green onions
4	oz	Fat-free cream cheese; cubed
4	oz	Low-fat fully cooked ham; cubed
1	c	Cherry tomatoes; quartered
1/2	c	Parmesan cheese; grated
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 fettuccine; top with the sauce. Yield: 5 servings.
Diabetic Exchanges: one 1/2 cup serving of sauce (calculated without
fettuccine) equals 1 1/2 lean meat, 1 vegetable; also, 118 calories, 648 mg
sodium, 22 mg cholesterol, 6 gm carbohydrate, 13 gm protein, 5 gm fat.
NOTES : "Low-Fat Fettuccine has a delightful combination of noodles, ham,
cheese and vegetables in a creamy sauce. ' This family favorite takes just
minutes to prepare,' says Andrea Buchmann of Orlando, Florida, who shares
the recipe."
Recipe by: Taste of Home, August/September, 1997
Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17,
1998

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