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In large saucepan cook fettuccine to desired doneness as directed on packages, adding peas during last
1 to 2 minutes of cooking time. Drain. Return to saucepan or place in large serving bowl; cover to keep
warm.
Meanwhile, melt margarine in 12-inch nonstick skillet over medium-high heat. Add mushrooms; cook and stir
2 to 4 minutes or until tender. Add ham; cook and stir 1 minute.
In small bowl, combine 1/2 cup of the milk and the flour; blend until smooth. Gradually sitr in remaining
milk. Pour into skillet; cook over medium heat until mixture is bubbly and slightly thickened, stirring
constantly. Reduce heat to low; stir in cream cheese and nutmeg. Cook until cream cheese melts, stirring
occasionally.
Pour sauce mixture over cooked fettuccine. Sprinkle with Parmesan cheese; toss gently to coat.
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