Mushroom & Spinach Fettuccine

By LaurenCocch16

Ingredients

• 8oz uncooked fettuccine
• 3/4 cup roasted garlic-seasoned chicken broth (from 14oz can)
• 2 pkgs (6oz each) fresh baby button mushrooms, cut in half
• 6 cups loosely packed fresh spinach, chopped
• 1 cup cherry tomatoes, cut in half
• 1 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 cup evaporated fat-free milk
• 1/4-1/2 cup finely shredded Parmesan cheese

Preparation

Step 1

Cook & drain pasta as directed.

Step 2

Meanwhile, in 10" skillet, het 1/4 cup of the broth to boiling over medium-high heat. Cook mushrooms in broth, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4-6 minutes, stirring frequently, until tender.

Step 3

Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, italian seasoning & salt. Cook 1-2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.

Step 4

Place pasta on large platter. Top with spinach mixture & cheese.