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How to Make Flan
Peruvian Arroz con Pollo
Fettuccine with Asparagus and Mushrooms
fettuccine with asparagus and mushrooms
cup sun-dried tomatoes (not in oil)
ounces uncooked fettuccine
teaspoon olive or canola oil
pound thin asparagus, broken into 2-inch pieces
pound mushrooms, sliced (6 cups)
cloves garlic, finely chopped
tablespoons chopped fresh parsley
tablespoons chopped fresh basil leaves
cup dry white wine or chicken broth
cup chicken broth
cup pine nuts
cup freshly grated Parmesan cheese
Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
Cook and drain fettuccine as directed on package.
While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.
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This pasta dish is a bit lower in protein, so serve it with a slice of whole wheat bread and cheese. Or serve as a side dish to meat. You need to get enough protein every day to help build new cells and make antibodies to fight off infection.
% Daily Value
% Daily Value*:
1 Starch; 3 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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