Ingredients
8
oz uncooked fettuccine
3/4
cup roasted garlic-seasoned chicken broth (from 14-oz can)
2
packages (6 oz each) fresh baby button mushrooms, cut in half
6
cups loosely packed fresh spinach, chopped
1
cup cherry tomatoes, cut in half
1 1/2
teaspoons Italian seasoning
1/2
teaspoon salt
1/4
cup evaporated fat-free milk (from 12-oz can)
1/4
to 1/2 cup finely shredded or shaved Parmesan cheese (1 to 2 oz)
Preparation
Cook and drain fettuccine as directed on package, omitting salt.
Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
Place fettuccine on large platter. Top with spinach mixture and cheese.
