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Fettuccine Alfredo With Mushrooms

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If you really want to have a taste of typical Roman food then try Fettuccine Alfredo With Mushrooms. The original recipe of Fettuccine Alferdo is high in fat contents but this recipe uses nonfat ingredients to give an scrumptuous treat to calorie concious people also. So go and try it without any guilt!
  Fettuccine 8 Ounce
  Mushrooms 8 Ounce, sliced
  Sliced scallions 1⁄2 Cup (8 tbs)
  Defatted chicken stock 1 Cup (16 tbs)
  Non-fat sour cream 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Ground nutmeg 1 Pinch
  Salt To Taste
  Black pepper To Taste
  Grated parmesan cheese 2 Tablespoon

Cook the fettuccine in a large pot of boiling water for 10 to 12 minutes, or until just tender; drain well.
While the fettuccine is cooking, in a large no-stick frying pan over medium heat, saute the mushrooms and scallions for 1 minute.
Add the chicken stock; cover and cook for 5 minutes, or until the mushrooms are tender.
Uncover and cook for 2 to 3 minutes, or until the liquid is reduced by half.
Stir in the sour cream and lemon juice and continue cooking until the sauce is thick enough to coat the back of a spoon.
Add the fettuccine and toss to coat.
Stir in the nutmeg; add salt and pepper to taste.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1177 Calories from Fat 198

% Daily Value*

Total Fat 22 g33.6%

Saturated Fat 10.5 g52.4%

Trans Fat 0 g

Cholesterol 46.5 mg15.5%

Sodium 1292.5 mg53.9%

Total Carbohydrates 184 g61.4%

Dietary Fiber 14.1 g56.3%

Sugars 14.7 g

Protein 57 g115%

Vitamin A 84.3% Vitamin C 93.3%

Calcium 58.3% Iron 47.7%

*Based on a 2000 Calorie diet

Fettuccine Alfredo With Mushrooms Recipe