Cook the fettuccine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettucine; top with the sauce. Recipe by: Taste of Home Aug/Sept 1997 Posted to MC-Recipe Digest V1 #996 by L979
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 5|
|Calories from Fat: 45 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 20.1mg||6 %|
|Sodium 566.5mg||20 %|
|Potassium 521.5mg||14 %|
|Total Carbohydrate 57.8g||17 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 49.8g|
|Protein 16.9g||24 %|
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Calories per serving: 338
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