INGREDIENTS
1
(9-oz.) pkg. refrigerated fettuccine
1/2
lb. cooked roast beef, cut into thin bite-sized strips
1/2
cup thinly sliced marinated sun-dried tomatoes, drained, reserving 2 tablespoons liquid
1
(2.5-oz.) jar Green Giant® Sliced Mushrooms, drained
2
oz. (1/2 cup) shredded fresh Parmesan cheese
1/4
cup chopped fresh parsley
DIRECTIONS
1
Cook fettuccine to desired doneness as directed on package. Drain; return to saucepan.
2
Stir in roast beef, tomatoes, 2 tablespoons reserved tomato liquid, mushrooms and half-and-half. Cook over low heat until thoroughly heated, stirring occasionally.
3
Stir in cheese. Cook and stir until cheese is melted and sauce is slightly thickened. Stir in parsley. If desired, garnish with additional shredded fresh Parmesan cheese.
High Altitude (3500-6500 ft)
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