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 fettuccine; top with the sauce. Yield: 5 servings. Diabetic Exchanges: one 1/2 cup serving of sauce (calculated without fettuccine) equals 1 1/2 lean meat, 1 vegetable; also, 118 calories, 648 mg sodium, 22 mg cholesterol, 6 gm carbohydrate, 13 gm protein, 5 gm fat. NOTES : "Low-Fat Fettuccine has a delightful combination of noodles, ham, cheese and vegetables in a creamy sauce. This family favorite takes just minutes to prepare, says Andrea Buchmann of Orlando, Florida, who shares the recipe." Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 19 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 2.2mg||1 %|
|Sodium 153mg||5 %|
|Potassium 275.4mg||7 %|
|Total Carbohydrate 54.8g||16 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 47.1g|
|Protein 6.9g||10 %|
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Calories per serving: 260
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