Creamy Beef With Fettuccine

  • Prep 20 min
  • Total 20 min
  • Ingredients 7
  • Servings 3

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 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

Steps

Hide Images
  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
690
Calories from Fat
270
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved