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fettuccine fully cooked lean ham olive oil onion fresh mushrooms flour rosemary pepper milk frozen peas sour cream
Viewed: 35 - Published at: 5 years agoIngredients
- 12 ounces uncooked fettuccine
- 3/4 lb fully cooked lean ham, cubed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1/2 lb fresh mushrooms, sliced
- 1 tablespoon 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
Method
- 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 fettuccini; stir into the mushroom mixture.
- Add ham; heat through.
