Fettuccine with Mushrooms and Tomatoes (skinny)

By learen

Ingredients

• 1 pkg 12 oz fettuccine
• 1 lb fresh mushrooms, halved
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 t olive oil
• 4 garlic cloves, minced
• 3 T all purpose flour
• 3 c 1% milk
• 1 t salt
• 1/4 t pepper
• 1/2 c sun dried tomatoes thinly sliced (not packed in oil)
• 1 c shredded reduced fat swiss cheese
• 1/4 c grated parmesan cheese

Preparation

Step 1

Cook the fettuccine according to package directions. In a large nonstick skillet, saute the mushrooms, onion and green pepper in oil for 4-6 min or until veggies are tender. Add garlic; cook a minute longer.

In a small bowl, combine the flour, milk, salt and pepper until smooth. Gradually stir into mushroom mixture. Add tomatoes and bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccine, toss with sauce.