Mushroom and Spinach Fettuccine

290 Calories per 1 1/2 cups

Pretty quick to prepare and it was delish! The only thing I'd change is I might not put in the tomatoes. They weren't bad, they just added a different taste to the meal- however the hubs liked them in there. 

prep time:30 min

start to finish:30 min

makes:4 servings (1 1/2 cups each)

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)

1.	Cook and drain fettuccine as directed on package, omitting salt.
2.	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.
3.	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.
4.	Place fettuccine on large platter. Top with spinach mixture and cheese.

Nutritional Information

1 Serving: Calories 290 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 50mg;Sodium 660mg; Total Carbohydrate 45g (Dietary Fiber 4g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A90%; Vitamin C 15%; Calcium 20%; Iron 25% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 2 Vegetable; 1/2High-Fat Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.


Source: www.eatbetteramerica.com