John Kennedy's White House Fettucine (7 PTS)

Recipe Ingredients

1 lb	454g / 16oz	Fettucine
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Extra virgin olive oil
6 tablespoons	90ml	Shallots - finely minced
2 tablespoons	30ml	Reduced-calorie margarine
2 cups	474ml	Nonfat chicken broth
1 cup	237ml	Evaporated skim milk
1 cup	237ml	Nonfat sour cream
1 cup	146g / 5.1oz	Parmesan cheese - fresh grate
3 tablespoons	45ml	Chives
1 1/2 teaspoons	7.5ml	Salt

Recipe Instructions

Cook fettucine in boiling salted water, to which the oil has been added.

Rinse in cold water and set aside. Saute the shallots in the butter for

1-1/2 minutes. Add the chicken stock and cook on high for 3 minutes.

Allow to cool slightly, then add the evaporated skim milk, sour cream,

Parmesan, chives and salt. Fold mixture through the pasta, blending well.

Serve immediately or, if serving later, turn into a greased pan, such as a

ring mold and bake at 400~ for 10 minutes just before serving.

Per serving: 333 Calories (kcal); 7g Total Fat; (17% calories from fat); 19g

Protein; 51g Carbohydrate; 12mg Cholesterol; 1075mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 1/2 Other Carbohydrates

Source:
Jen

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