Clam Fettuccine With Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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