MUSHROOM AND SPINACH FETTUCCINE

Mushroom and Spinach Fettuccine image

You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

8 oz uncooked fettuccine
3/4 cup roasted garlic-seasoned chicken broth (from 14-oz can)
2 packages (6 oz 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 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 cup evaporated fat-free milk (from 12-oz can)
1/4 to 1/2 cup finely shredded or shaved Parmesan cheese (1 to 2 oz)

Steps:

Cook and drain fettuccine as directed on package, omitting salt.
Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
Place fettuccine on large platter. Top with spinach mixture and cheese.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 4 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g