Ham Mushroom Fettucine

Last week I made this recipe from Taste of Home.

This is quite good.  Even my son loved it.

Ham Mushroom Fettucine
From Taste of Home Guilt Free Cooking

6 servings

  • 12 ounces uncooked fettucine (I used whole wheat spaghetti)
  • 3/4 lb fully cooked lean ham, cubed
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1/2 lb fresh mushrooms, sliced
  • 1 tablespoon flour
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 1/4 cups fat-free evaporated milk (I used skim milk)
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons reduced-fat sour cream
  1. Cook fettuccine according to package directions.
  2. Meanwhile, in a large skillet, saute ham in oil until lightly browned. Remove with a slotted spoon and set aside.
  3. Add onion to skillet; saute for 4 minutes.  Add mushrooms; saute 3 minutes longer.  Stir in the flour, rosemary and pepper until blended.  Gradually add milk.
  4. Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; add peas and sour cream.
  5. Cook 2 minutes longer.
  6. Drain fettuccini; stir into the mushroom mixture.  Add ham; heat through.
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