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“In Hawaii, I enjoyed a wonderful fettuccine dish that was served with a secret sauce,” recalls Darlene Brenden of Salem, Oregon. “When I asked about the sauce, I was told how to make this great recipe. I can whip it up in minutes.”
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 361 calories, 14 g fat (8 g saturated fat), 46 mg cholesterol, 324 mg sodium, 49 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Creamy Tomato Fettuccine in Simple & Delicious May/June 2006, p42
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 28, 2013 by Labdog35
I made this to go over chicken ravioli. I did add garlic and I stirred in the parm. cheese. The family enjoyed the meal.
Reviewed on Jul. 14, 2009 by Classicrock
I have made this dish several times with Italian stewed tomatoes, and just love it! I toss the pasta after adding the parmesan cheese to distribute it throughout the entire dish - yum! I also use dry versions of the herbs (1/3 of fresh measurements). And finally, I've used mini lasagna noodles (mafalda) in place of the fettuccine and liked the results as much as when I used fettuccine noodles! -Lori
Reviewed on Feb. 13, 2009 by stephyb1
So quick to make, and tastes great! This has been a regular dish in our house. On busy nights it is a great replacement to plain spaghetti!
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© Reiman Media Group, LLC., 2013