Ingredients
12 ounces uncooked fettuccine3/4 pound fully cooked lean ham, cubed2 tablespoons olive oil1 medium onion, finely chopped1/2 pound fresh mushrooms, sliced1 tablespoon all-purpose flour1/2 teaspoon dried rosemary, crushed1/4 teaspoon pepper1-1/4 cups fat-free evaporated milk1/2 cup frozen peas, thawed2 tablespoons reduced-fat sour cream
Preparation
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute ham in oil until lightly browned. Remove with a slotted spoon and set aside. Add onion to skillet; saute for 4 minutes. Add mushrooms; saute 3 minutes longer. Stir in the flour, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add peas and sour cream. Cook 2 minutes longer. Drain fettuccine; stir into the mushroom mixture. Add ham; heat through.
