- 12 ounces uncooked fettuccine
- 3/4 pound fully cooked lean ham, cubed
- 2 tablespoons olive or canola oil
- 1 medium onion, finely chopped
- 1/2 pound fresh mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1 1/4 cups fat-free evaporated milk
- 1/2 cup frozen peas, thawed
- 2 tablespoons reduced fat sour cream
- 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.