| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Sunset |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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3-1/2 cups chicken broth 2 cups low-fat milk 3/4 lb. dried fettuccine 1-1/2 cups (10 oz. package) frozen petite peas 1 oz. thin-sliced prosciutto ham 1-1/2 tsp. cornstarch 1 cup reduced-fat sour cream 1/2 cup grated parmesan cheese 1/4 tsp. freshly grated nutmeg Salt and pepper |
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Instructions:
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1. In a 5- to 6-quart pan, combine broth, milk and fettuccine; cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bine, 2 to 4 minutes longer. 2. Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips. 3. In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, Parmesan cheese, nutmeg and salt and pepper to taste; stir until well blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates. |
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Related recipes:
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None |
2003-06-10