Mushroom and Spinach Fettuccine

 

8

oz uncooked fettuccine

3/4

cup roasted garlic-seasoned chicken broth (from 14-oz can)

2

packages (6 oz each) fresh baby button mushrooms, cut in half

6

cups loosely packed fresh spinach, chopped

1

cup cherry tomatoes, cut in half

1 1/2

teaspoons Italian seasoning

1/2

teaspoon salt

1/4

cup evaporated fat-free milk (from 12-oz can)

1/4

to 1/2 cup finely shredded or shaved Parmesan cheese (1 to 2 oz)

• 1 Cook and drain fettuccine as directed on package, omitting salt.
• 2 Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
• 3 Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
• 4 Place fettuccine on large platter. Top with spinach mixture and cheese.