Ingredients Jump to Instructions ↓

  1. 12 ounces fettuccini

  2. 1 cup low-sodium chicken broth

  3. 2 garlic cloves, minced

  4. 1 cup quartered mushrooms

  5. 1/2 cup thinly sliced green onions

  6. 4 ounces fat-free cream cheese, cubed

  7. 4 ounces low-fat fully cooked ham, cubed

  8. 1 cup quartered cherry tomatoes

  9. 1/2 cup grated Parmesan cheese

  10. 1/4 teaspoon white pepper

Instructions Jump to Ingredients ↑

  1. Cook the fettucine 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.


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