Ingredients
12 ounces fettuccini1 cup low-sodium chicken broth2 garlic cloves, minced1 cup quartered mushrooms1/2 cup thinly sliced green onions4 ounces fat-free cream cheese, cubed4 ounces low-fat fully cooked ham, cubed1 cup quartered cherry tomatoes1/2 cup grated Parmesan cheese1/4 teaspoon white pepper
Preparation
Cook the fettucine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettuccine; top with the sauce.
