This recipe was adapted from “The Chez Eddy Living Heart Cookbook” by Dr. Antonio M. Gotto and the staff of the Chez Eddy Restaurant.
FETTUCCINE WITH LIGHT ”CREAM” SAUCE
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 4 servings
1 small shallot, finely chopped
1/4 cup finely chopped onion
1/2 teaspoon margarine
1/4 pound mushrooms, cleaned, trimmed, thinly sliced
1 can (14 1/2 ounces) low-sodium chicken broth
3 tablespoons non-fat dry milk
1 1/2 teaspoons arrowroot or cornstarch
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
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8 ounces fettuccine noodles, cooked according to package directions
1 tablespoon minced fresh parsley
2 tablespoons grated Parmesan cheese
1. Cook shallot and onion in margarine in a medium pan set over medium heat, 4 minutes. Add mushrooms and cook 5 minutes, stirring occasionally.
2. Set aside 1/4 cup of the broth. Add the remaining broth to the vegetables and cook at a low boil 5 minutes.
3. Combine reserved broth with the non-fat dry milk, arrowroot, salt and pepper. Whisk into the sauce and continue cooking until thickened and creamy.
4. Drain the noodles and put back into the hot pan. Add the sauce, parsley and Parmesan. Toss to coat and serve.
Nutrition information per serving: 281 calories, 12 g protein, 2 g fat, 52 g carbohydrates, 178 mg sodium, 4 mg cholesterol.