Creamy Beef With Fettuccine

Looking for a filling dinner recipe? Then check out this cheesy roast beef and fettuccine dish that’s made easily on a stove top, using Green Giant® sliced mushrooms, in just 20 minutes!

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Servings 3

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( 4 ) Ratings

4 Ratings

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ingredients 7
Prep Time 20 min
Total Time 20 min

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

1 1/2: cups half-and-half

2: oz. (1/2 cup) shredded fresh Parmesan cheese

1/4: cup chopped fresh parsley

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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.

EXPERT TIPS

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Expert Tips

Leftover cooked roast beef is perfect for this recipe. Otherwise, purchase packaged sliced roast beef for sandwiches or cooked roast beef from the deli.

About 8 oz. of dry fettuccine can be used in place of the refrigerated pasta in this recipe. Dry pasta needs to cook longer than refrigerated pasta; use the cooking time printed on the package.

Just before beginning this super-quick fettuccine, pop some Pillsbury Refrigerated Breadsticks into the oven to bake while you prepare the recipe.