3 Point Fettuccini & Pesto Sauce May 25 2013 2 Comments

Skinny Dip Fettuccini Creamy PestoServes 4
1/2 lb cooked shrimp or chicken (optional)
8 mushrooms, chopped
1/2 onion, chopped
3 cloves garlic, minced
1/4 cup chicken broth or water
1/3 cup cream
2 tablespoons diet margarine
1/2 cup grated Romano cheese
1 tablespoon flour
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Drain and rinse noodles.  Dry fry in a dry nonstick skillet until they begin to shrink a bit; set aside.
Heat oil in the nonstick skillet. Saute onion until translucent. Stir in garlic and margarine.  Saute 30 seconds. Dissolve flour in cream, then stir in. Season with salt and pepper and simmer 4 minutes, stirring constantly. 
Add cheese and stir until melted. Stir in basil pesto. Add mushrooms, tomatoes and fettuccini.  Toss to coat and cook 10 minutes or until hot.  Garnish with extra Romano cheese and serve.
Nutritional Breakdown
Calories:  117    Carbs:  5 grams    Protein:  10 grams
Fat:  7 grams     Fiber:  2 grams     WW Points Plus: 3