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Clam Fettuccine With Mushrooms

Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 2 (6 1/2-ounce) cans chopped clams, undrained
  • 1 (1.6-ounce) envelope Alfredo pasta sauce mix
  • 1/2 cup fat-free milk
  • 1 (6-ounce) can sliced mushrooms, drained
  • 1/2 cup nonfat sour cream
  • 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 336
  • fat 2.9 g
  • satfat 1.3 g
  • protein 21.0 g
  • carbohydrate 55.4 g
  • cholesterol 27 mg
  • iron 4.9 mg
  • sodium 1127 mg
  • caloriesfromfat 8 %
  • fiber 2.0 g
  • calcium 137 mg

How to Make It

  1. Drain clams, reserving 1/2 cup clam juice. Set clams aside.

  2. Place pasta sauce mix in a small saucepan. Gradually add clam juice and milk, stirring with a whisk until blended. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly with whisk. Stir in mushrooms and clams; cook until thoroughly heated, stirring constantly. Remove from heat; stir in sour cream.

  3. Combine sauce and fettuccine in a bowl; toss well. Sprinkle with parsley. Serve immediately.

Oxmoor House Healthy Eating Collection