HAM MUSHROOM FETTUCCINE

Ham Mushroom Fettuccine image

I like the fact that I can make this creamy pasta toss in about half an hour, yet it tastes like I spent hours in the kitchen. It's also a great way to use up leftover ham. -Michelle Armistead of Keyport, New Jersey

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

12 ounces uncooked fettuccine
3/4 pound fully cooked lean ham, cubed
2 tablespoons 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

Steps:

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.

Nutrition Facts : Calories 334 calories, Fat 8g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 876mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

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