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Ham Mushroom Fettuccine

By: Michelle Armistead

"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"

Rate/Review | Read Reviews (1)

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

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.

Footnotes

Nutritional Analysis: One serving (1-1/3 cups) equals 334 calories, 8 g fat (1 g saturated fat), 29 mg cholesterol, 876 mg sodium, 46 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 vegetable.