Dinner time will go swimmingly with this seafood favorite served over warm, whole grain pasta and veggies.
Here's the skinny:
8 ounces dried fettuccine >
8 ounces dried whole wheat or spinach fettuccine
2 tablespoons butter >
2 teaspoons olive oil
1/2 cup chicken broth plus 1/2 cup whipping cream >
1 cup Progresso® reduced-sodium chicken broth
1 teaspoon salt >
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese (1 ounce) >
2 teaspoons chopped fresh Italian parsley
Nutritional Highlights
550 (before)
390 (after)
21 g (before)
5 g (after)
12 (before)
1 (after)
1030 mg (before)
480 mg (after)
4 g (before)
7 g (after)
8 ounces dried whole wheat or spinach fettuccine
2 teaspoons olive oil
4 cloves garlic, minced
1 pound medium shrimp in shells, peeled and deveined (tails left on, if desired)
1 cup Progresso® reduced-sodium chicken broth
1 cup frozen peas, thawed
2 medium plum tomatoes, finely chopped
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoons chopped fresh Italian parsley
4 slices whole grain baguette-style French bread (optional)
Nutritional Information
1 1/2 cups:
Calories 390 (Calories from Fat 45); Total Fat 5g; Cholesterol 170mg; Sodium 480mg; Total Carbohydrate 52g (Dietary Fiber 7g, Sugars 6g); Protein 35g
% Daily Value
Vitamin A 30%; Vitamin C 30%; Calcium 10%; Iron 30%
Exchanges
3 1/2 Starch, 3 1/2 Very Lean Meat, 0 Fat
Carbohydrate Choices
3 1/2
