Ham Mushroom Fettuccine - cooking recipe

Ingredients

12 ounces uncooked fettuccine
3/4 lb fully cooked lean ham, cubed
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 lb fresh mushrooms, sliced
1 tablespoon flour
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/4 cups fat-free evaporated milk
1/2 cup frozen peas, thawed
2 tablespoons reduced-fat sour cream

Preparation

Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute ham in oil until lightly browned.
Remove with a slotted spoon and set aside.
Add onion to skillet; saute for 4 minutes.
Add mushrooms; saute 3 minutes longer.
Stir in the flour, rosemary and pepper until blended.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add peas and sour cream.
Cook 2 minutes longer.
Drain fettuccini; stir into the mushroom mixture.
Add ham; heat through.