Ingredients

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12 ounces uncooked fettuccine
¾ pound fully cooked lean ham, cubed
2 Tablespoons olive oil
1 medium onion, finely chopped
1 cup fresh mushrooms, sliced
1 Tablespoon all-purpose flour
1 teaspoon dried rosemary, crushed
½ teaspoon salt
¼ teaspoon pepper
1¼ cups low fat evaporated milk
1 cup frozen peas, thawed
2 Tablespoons reduced-fat sour cream

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Instructions

1. Cook fettuccine according to package directions.

2. Meanwhile, in a large frying pan, sauté ham in oil until lightly browned.

3. Remove with a slotted spoon and set aside.

4. Add onion to frying pan; sauté for 4 minutes.

5. Add mushrooms; sauté 3 minutes longer.

6. Stir in the flour, rosemary and pepper until blended.

7. Gradually add the evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

8. Reduce heat; add peas and sour cream. Cook 2 minutes longer.

9. Drain fettuccine; stir into the mushroom mixture.

10. Add ham; heat through.

Nutrition

Serving Size: 1⅓ cups
Calories: 334
Sodium: 876mg
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 46g
Fiber: 3g
Protein: 21g
Cholesterol: 29mg