Comment on this recipe
"This quick and easy low-fat meal has become a favorite. The addition of the tomatoes gives it some color
around the holidays."
12 ounces fettuccine
1 cup low-sodium chicken broth
2 garlic cloves, minced
1 cup quartered mushrooms
1/2 cup thinly sliced green onions
4 ounces fat-free cream cheese, cubed
1 cup quartered cherry tomatoes
1/2 cup grated Parmesan cheese
Pepper to taste
Cook the fettuccine according to package directions.
In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat.
Simmer, uncovered, for 3 to 5 minutes or until the mushrooms are tender.
Add cream cheese, cooking and stirring until the cheese is melted. Add tomatoes and heat through, stirring
only very gently. Remove from heat and stir in Parmesan cheese and pepper to taste.
Rinse and drain fettuccine; top with sauce before serving. Yield: 5 servings.