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Mushroom and Spinach Fettuccine
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Prep Time:
30 minutes
Total Time:
30 minutes
In just 30 minutes, enjoy a gourmet fettuccine dinner at home.
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)
Instructions:
  • Prepare the fettuccine according to the package instructions, skipping the salt.
  • In a 10-inch skillet, bring 1/4 cup of broth to a boil over medium-high heat. Add mushrooms and cook, stirring often, until almost all liquid is absorbed. Pour in another 1/4 cup of broth and cook the mushrooms for an additional 4 to 6 minutes, stirring frequently, until tender.
  • Add the remaining 1/4 cup of broth and bring to a boil. Mix in the spinach, tomatoes, Italian seasoning, and salt. Cook for 1 to 2 minutes, stirring constantly until the spinach wilts. Lastly, gently stir in the evaporated milk until heated through.
  • Lay fettuccine on a big serving dish, then sprinkle spinach mixture and cheese on top.

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