Serve with spinach saladr
Serves 4
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12 ounces whole-wheat fettuccine
1 tablespoon olive oil
2/3 cup light cream cheese
2.5 cups low-sodium chicken oth
3 tablespoons flour
A dash of nutmeg
¼ teaspoon white pepper
3 tablespoons Parmesan cheese
1 cup raw mushrooms, sliced
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Cook pasta as directed on package, drain, and set aside.
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Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté. Remove from the pan and set aside. Add the oth to the skillet and whisk in the flour. Whisk in the cream cheese, two tablespoons of the Parmesan cheese, the nutmeg, and pepper. Cook for two minutes, stirring constantly with a whisk until the mixture begins to boil. Reduce heat to a simmer, and let the sauce thicken. Add the pasta and mushrooms to the pan and toss to combine. Sprinkle the pasta with the remaining tablespoon Parmesan and parsley. Serve immediately.
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Nutritional eakdown
3 ounces of pasta per person Calories: 452
Carbohydates: 73 grams
Fat: 12 grams
Protein: 15 grams
Sugar: 8 grams
Sodium: 808 mg
