FETTUCCINI CON RINFORZA E PATATA

Fettuccini con Rinforza e Patata image

This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like.

Provided by KASAN

Categories Italian Recipes

Time 40m

Yield 4

Number Of Ingredients 11

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Ingredients

½ pound beef roast, cut into 1/4-inch cubes
¼ cup chopped green onion
1 pinch garlic powder
4 pinches Old Bay seasoning
1 (10.75 ounce) can condensed cream of potato soup
1 ½ cups nonfat milk
1 tablespoon butter
1 pinch salt
1 tablespoon all-purpose flour
1 tablespoon olive oil
½ pound dry fettuccini pasta

Steps:

Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.
Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.
To serve, place fettuccine on plates and ladle sauce over the top.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 57.2 g, Cholesterol 53.3 mg, Fat 20.3 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 614.9 mg, Sugar 7.3 g