HAM MUSHROOM FETTUCCINE

12 Ounces Fettuccine, uncooked 3/4 Pound Lean Ham, cooked & cubed 2 Tablespoons Olive Oil 1 Onion, chopped 1/2 Pound Fresh Mushrooms, sliced 1 Tablespoon Flour 1/2 Teaspoon Rosemary, crushed

1/4 Teaspoon Pepper 1 1/4 Cups Fat Free Evaporated Milk 1/2 Cup Frozen Peas, thawed 2 Tablespoons Fat Free Sour Cream

Cook fettuccine according to package directions. In a skillet sauté the ham in the oil until lightly browned. Remove and add onion and sauté for 4 minutes. Stir in the next 3 ingredients. Gradually add the milk and stir for 2 minutes or until thicken. Reduce heat and add the last 2 ingredients. Cook for 2 minutes. Drain noodles and stir into to mixture. Add back in ham and heat through. Serve.

SERVINGS 6; CALORIES 334; FAT 8 g; PROTEIN 21 g; CARBS 46 g; FIBER 3 g; CHOL 29 mg SODIUM 876 mg SERVING SIZE= 1 1/3 Cups Exchanges: 2 Starch, 1/2 Vegetables, 2 Lean Meat, 1 Fat

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Updated 12/12/01