| 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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