Fettuccini con Rinforza e Patata |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like. Ingredients:
1/2 pound beef roast, cut into 1/4-inch cubes |
1/4 cup chopped green onion |
1 pinch garlic powder |
4 pinches old bay seasoning |
1 (10.75 ounce) can condensed cream of potato soup |
1 1/2 cups nonfat milk |
1 tablespoon butter |
1 pinch salt |
1 tablespoon all-purpose flour |
1 tablespoon olive oil |
1/2 pound dry fettuccini pasta |
Directions:
1. Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.
2. Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.
3. To serve, place fettuccine on plates and ladle sauce over the top.
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