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Ham Fettuccine

 Ham Fettuccine
“Once you make this easy-to-fix recipe, you’ll crave it all the time.” The standout meal won rave reviews with our tasting panel—be sure to give it a try! Patricia Moore of Toledo, Ohio shares the recipe.
6 ServingsPrep/Total Time: 25 min.


  • 12 ounces uncooked fettuccine
  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 3 cups cubed fully cooked ham
  • 1/2 pound sliced fresh mushrooms, optional
  • 1-1/4 teaspoons dried oregano
  • 1-1/4 teaspoons dried basil
  • 1-1/4 teaspoons dried parsley flakes
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup meatless spaghetti sauce
  • 3/4 cup heavy whipping cream


  • Cook fettuccine according to package directions. Meanwhile, in a
  • large skillet, saute onion in butter until tender. Add garlic; cook
  • 1 minute longer. Add the ham, mushrooms if desired, oregano, basil,
  • parsley and pepper flakes. Cook and stir for 4-5 minutes or until
  • mushrooms are tender.
  • Stir in spaghetti sauce. Bring to a boil; cook for 2 minutes. Remove
  • from the heat; stir in cream. Drain fettuccine; toss with ham
  • mixture.
  • Yield: 6 servings.

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Ham Fettuccine (continued)

Nutritional Facts: 1-1/3 cups equals 484 calories, 24 g fat (13 g saturated fat), 93 mg cholesterol, 1,150 mg sodium, 47 g carbohydrate, 3 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.