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.
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