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Wild About Mushrooms

Prep 25 min
Total 55 min
Ingredients 13
Servings 8

Looking for a cheesy dinner using Progresso® chicken broth? Then check out this great pasta and mushroom dish - a flavorful meal. MORE+ LESS-

Ingredients

box (1 lb) fettuccine

tablespoons olive oil

lb assorted wild mushrooms (crimini, oyster, portabella, shiitake), sliced

large onion, cut into wedges (about 1 1/2 cups)

teaspoon dried thyme leaves

teaspoon salt

1/4

teaspoon pepper

tablespoons all-purpose flour

1 1/2

cups Progresso™ chicken broth (from 32-oz carton)

1 1/2

cups whipping cream

1/4

cup chopped fresh parsley

oz chèvre (goat) cheese, crumbled (1 cup)

cup shredded Parmesan cheese (4 oz)

Steps

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1

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

Cook and drain fettuccine as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms, onion, thyme, salt and pepper in oil 10 minutes, stirring occasionally, until tender. Remove from heat. Stir in flour; gradually stir in broth. Heat to boiling; boil 1 minute. Remove from heat; stir in whipping cream.
3

Add cooked fettuccine and parsley to skillet; toss. Add goat cheese; toss gently. Spoon into baking dish.
4

Cover; bake 15 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10 to 15 minutes longer or until thoroughly heated and bubbly.

Expert Tips

This casserole is hearty enough for a main dish but can also be served as a side dish to your favorite main course.
The goat cheese in this recipe is not meant to be melted smoothly throughout the sauce. Some of the crumbles melt and others will surprise you when you take a bite of this casserole.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 300

% Daily Value

Total Fat: 33g; 50%
Saturated Fat 17g 84% Trans Fat 1g
Cholesterol: 125mg; 42%
Sodium: 1020mg; 43%
Potassium: 350mg; 10%
Total Carbohydrate: 45g; 15%
Dietary Fiber 3g 12% Sugars 5g
Protein: 18g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 4%; 4%
Calcium: 25%; 25%
Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;