Creamy Fettuccine with Mushrooms

A favorite!
Serving Size: 1/6 of recipe
Servings: 6
Calories Per Serving: 480
 
INGREDIENTS
8 ounces sliced mushrooms
3 cloves garlic, minced
1 Tablespoon margarine
2 cups Crowley Lowfat Cottage Cheese
1 pound fettuccine noodles
¼ cup Crowley Half and Half
2 Tablespoons margarine, cut into small pieces
½ cup Parmesan cheese, grated
3 Tablespoons snipped fresh chives

Cook fettuccine noodles according to directions on package.

Place cottage cheese in a food processor (or blender). Process on high speed until smooth, about one minute.

In a large nonstick skillet sauté mushrooms and garlic over medium heat in 1 tablespoon margarine, being careful not to burn the garlic.

When done, remove from pan and reserve.

Warm in same nonstick skillet the half and half and 2 tablespoons margarine, stirring constantly.

Stir in cottage cheese. Mix thoroughly. Toss mushrooms and the cooked, drained, hot fettuccini with the cheese mixture and Parmesan cheese.

Sprinkle fresh chives over the top.