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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
690
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
15g
75%
Cholesterol
195mg
65%
Sodium
550mg
23%
Total Carbohydrate
58g
19%
Dietary Fiber
4g
16%
Sugars
9g
Protein
47g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
40%
40%
Iron
40%
40%
Exchanges:
4 Starch; 4 Other Carbohydrate; 5 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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