| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pork |
5 |
Servings |
INGREDIENTS
| 12 |
oz |
Fettucine |
| 1 |
c |
Low-sodium chicken broth |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Quartered mushrooms |
| 1/2 |
c |
Thinly sliced green onions |
| 4 |
oz |
Fat-free cream cheese; cubed |
| 4 |
oz |
Low-fat fully cooked ham; cubed |
| 1 |
c |
Quartered cherry tomatoes |
| 1/2 |
c |
Grated Parmesan cheese |
| 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 fettucine; top with the sauce.
Recipe by: Taste of Home Aug/Sept 1997
Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8, 1998
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