2002 Ham Mushroom Fettuccine

By boandozzy

One serving (1-1/3 cups) equals 334 calories, 8 g fat (1 g saturated fat), 29 mg cholesterol, 876 mg sodium, 46 g carbohydrate, 3 g fiber, 21 g protein.

Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 vegetable.

Originally published as Ham Mushroom Fettuccine in Light & Tasty December/January 2002, p29

Ingredients

• 12 ounces uncooked fettuccine
• 3/4 pound fully cooked lean ham, cubed
• 2 tablespoons Extra Virgin Olive Oil
• 1 medium onion, finely chopped
• 1/2 pound fresh mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1-1/4 cups fat-free evaporated milk
• 1/2 cup frozen peas, thawed
• 2 tablespoons reduced-fat sour cream

Details

Servings 6
Preparation time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook fettuccine according to package directions.

Meanwhile, in a large skillet, saute ham in oil until lightly browned. Remove with a slotted spoon and set aside. Add onion to skillet; saute for 4 minutes. Add mushrooms; saute 3 minutes longer. Stir in the flour, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add peas and sour cream. Cook 2 minutes longer. Drain fettuccine; stir into the mushroom mixture. Add ham; heat through. Yield: 6 servings.