Just plain healthy recipe...
Canadian bacon and fettuccine pasta star in this flavor filled, satisfying side dish that includes Canadian bacon, mushrooms and cheese.
5 ounces Canadian bacon (about 5-1/2 slices)
8 ounces fettuccine pasta
2-1/2 ounces small mushrooms, sliced
1 tablespoon olive oil
1 teaspoon whole grain mustard
2 tablespoons red or white wine (optional)
1/4 cup grated low-fat Cheddar cheese
2 teaspoons cornstarch
2 tablespoons water
1/2 cup buttermilk
Freshly ground black pepper
Grated Parmesan cheese for garnish
Cut the bacon into short, thin slices. Cook in a nonstick frying pan.
Meanwhile, add the fettuccine to a large pan of boiling water and boil, uncovered, until just tender. Drain. Add the mushrooms and oil to the frying pan with the bacon and cook for two minutes.
Stir in the mustard and wine (if using) and cook three minutes more. Reduce heat. Add the cheese and stir until melted. Add the blended cornstarch and water and stir over low heat until the mixture thickens.
Remove from heat and cool slightly. Gradually add the buttermilk and pepper, combining well. Toss sauce with fettuccine. Sprinkle with Parmesan cheese.
Nutrition information per 1/6 recipe:
Yield: 4 servings
Calories: 340; Carbohydrates: 47g; Fiber: 4g; Sodium: 8g