2 1/2 cups sliced fresh mushrooms 1/2 cup chopped onion 1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup 1/2 cup skim milk 1/4 teaspoon dried minced garlic 1/2 cup (1 1/2 ounces) grated Kraft fat free Parmesan cheese 3 cups hot cooked fettuccine, rinsed and drained
In a large skillet sprayed with butter flavored cooking spray, sauté mushrooms and onion for 5 minutes. Stir in mushroom soup, skim milk, garlic and Parmesan cheese. Add fettuccine. Mix well to combine. Lower heat and simmer for 5 minutes or until heated through, stirring occasionally.'
HINT: 2 1/4 cups uncooked fettuccine usually cooks to about 3 cups.
Serves 6 (1 cup) - Each serving equals: HE: 1 Ve, 1 Br, 1/3 Pr, 1/4 Sl, 15 OC ********** 166 Calories, 2 gm a, 7 gm Pr, 30 gm Ca, 31 mg So, 80 mg Cl, 2 gm Fi ********* DIABETIC: 1 1/2 St/Ca, 1 Ve
Healthy Exchanges Newsletter, Vol IX, Issue 5 - May 2000, pg 11 Joanna M Lund
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