Double Mushroom and Marsala Cream Fettuccine
- Number of Servings: 4
Ingredients
2 cups fat free chicken stock8oz baby bella mushrooms thinly sliced1lb fettuccine8oz sliced mushrooms (cremini, or your favorite)2 Tsp dried sage1/2 cup marsala wine1/2 cup fat free half and half1 cup grated parmesean (fresh is best!) plus more for passing.
1. Cook fettuccini al dente
2. While pasta is cooking in a large skillet heat EVOO over med-hi heat add your shrooms and cook stirring occasionally until tender, about 8-10 min. season with salt & pepper and sage. Stir in marsala and cook 1 min or so.
3. take about 1/3 of your shrooms and finely chop in a food processor then add back to pan. Add in the chicken stock and cream and cook until thickened, about 15 min. Add Pasta and cheese then toss and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JESSICAHERRAN.
2. While pasta is cooking in a large skillet heat EVOO over med-hi heat add your shrooms and cook stirring occasionally until tender, about 8-10 min. season with salt & pepper and sage. Stir in marsala and cook 1 min or so.
3. take about 1/3 of your shrooms and finely chop in a food processor then add back to pan. Add in the chicken stock and cream and cook until thickened, about 15 min. Add Pasta and cheese then toss and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JESSICAHERRAN.
Nutritional Info Amount Per Serving
- Calories: 490.9
- Total Fat: 22.9 g
- Cholesterol: 58.9 mg
- Sodium: 1,133.4 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 3.5 g
- Protein: 21.3 g
Member Reviews
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THATJGIRL
Delish! I added a step for flavor: sweat several well-chopped garlic cloves & half of a small yellow (non-sweet) onion as the first step & reduced the chicken stock to 1/2 cup to increase sauce thickness. This reduces # of servings to 3 but the flavor and consistency is closer to my tastes. - 3/5/12