Artichoke and Mushroom Fettuccine

  • Yield: 4 servings


2tablespoons margarine
1/2pound mushrooms, sliced
1/2teaspoon minced garlic
2tablespoons all-purpose flour
1-- (14 1/2-ounce) can fat-free chicken broth
1tablespoon lemon juice
1teaspoon paprika
-- Salt and pepper
2-- (14-ounce) cans quartered artichoke hearts, drained
1-- (8-ounce) package fettuccine pasta
1/4cup grated Parmesan cheese


  1. In a large skillet coated with nonstick cooking spray, melt margarine and saute mushrooms and garlic until tender, 3 to 5 minutes.  Stir in flour.  Gradually add chicken broth, stirring until sauce is smooth.  Stir in lemon juice, paprika, salt and pepper, and artichoke hearts and cook until well heated, about 5 minutes.
  2. Meanwhile, prepare pasta according to package directions, omitting any oil and salt.  Drain and add to artichoke sauce with Parmesan, tossing to mix well.

Nutritional Info *per serving

  • Calories 368
  • Fat 7g
  • Saturated Fat 1.9g
  • Cholesterol 4mg
  • Sodium 811mg
  • Carbohydrate 62.8g
  • Protein 16g