Creamy Fettuccine with Mushrooms

Ingredients

• 8 ounces sliced mushrooms
• 3 cloves garlic, minced
• 1 Tbsp margarine
• 2 cups Kemps Cottage Cheese
• 1 pound fettuccine noodles
• 1 cup Kemps Half and Half
• 2 Tbsp margarine, cut into small pieces
• 1/2 cup Parmesan cheese, grated
• 3 Tbsp snipped fresh chives

Instructions

1. Cook fettuccine noodles according to directions on package.
2. Place cottage cheese in a food processor (or blender). Process on high speed until smooth, about one minute.
3. In a large nonstick skillet saut mushrooms and garlic over medium heat in 1 tablespoon margarine, being careful not to burn the garlic. When done, remove from pan and reserve.
4. Warm in same nonstick skillet the half and half and 2 tablespoons margarine, stirring constantly.
5. Stir in cottage cheese. Mix thoroughly.
6. Toss mushrooms and the cooked, drained, hot fettuccini with the cheese mixture and Parmesan cheese.
7. Sprinkle fresh chives over the top.

Serves 6

Per serving: 462 calories; 23.5 grams protein; 13.2 grams fat; 5.2 grams saturated fat; 61.5 grams carbohydrates; 511.3 milligrams sodium; 188.7 milligrams calcium; 2.3 grams fiber