Fettuccine Alfredo With Mushrooms
|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|
|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.