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Fettuccine Italiana

 Fettuccine Italiana
Janet Quigley of Galveston, Texas perks up a platter of fettuccine with spice sausage and delicately flavored asparagus and mushrooms. The satisfying entree is easy enough for an everyday meal and colorful enough for company.
4 ServingsPrep/Total Time: 25 min.


  • 8 ounces uncooked fettuccine
  • 1 package (14 ounces) reduced-fat smoked turkey sausage, thinly sliced
  • 2 cups cut fresh asparagus (1-1/2-inch pieces)
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup shredded Parmesan or Romano cheese


  • Cook fettuccine according to package directions.
  • Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms,
  • onion, garlic and thyme in oil until vegetables are tender. Combine
  • cornstarch and broth until smooth; stir into sausage mixture. Bring
  • to a boil; cook and stir for 1-2 minutes or until thickened. Drain
  • pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan
  • cheese. Yield: 4 servings.
Nutritional Facts: One serving equals 285 calories, 8 g fat (2 g saturated fat), 39 mg cholesterol, 908 mg sodium,

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Fettuccine Italiana (continued)

Nutritional Facts: 34 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.