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Fettuccine
with Mushroom, Tomato and Red Wine Sauce
1 package Fiber Wise™
Fettuccine
2 tsps extra virgin olive oil
3 cups mixed mushrooms, chopped
2 garlic cloves, thinly sliced
1 cup canned Italian tomatoes
1/4 cup red wine
2 Tbs chicken broth
1 Tbs unsalted butter
Freshly grated parmesan cheese to taste
Prepare pasta according to directions. Drain and reserve.
While the pasta is cooking, heat 1 tsp olive oil in skillet.
When hot, but not smoking, add mushrooms and stir 3-5 minutes
to evenly brown sides. Reserve mushrooms.
Add remaining oil to skillet, sauté garlic until golden.
Add tomatoes and red wine and cook for 3 minutes. Add broth
and heat for 3 minutes. Return mushrooms to skillet, and cook
over low heat until sauce thickens slightly, about 10 minutes.
Add the butter and stir. Add pasta to sauce in skillet. Turn
off heat and toss until coated. Garnish with cheese and serve
immediately.
