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Ingredients

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Directions

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  • Heat oil in large nonstick skillet. Add mushrooms and garlic; cook, stirring occasionally, for 6 minutes or until mushrooms begin to turn brown. Add wine; cook until evaporated, about 5 minutes.

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  • Add chicken broth, tomato sauce, half-and-half, salt and pepper. Bring to boiling. Reduce heat; simmer for 10 minutes.

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  • Meanwhile, cook fettuccine according to package directions until firm but tender. Drain.

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  • Toss pasta with sauce. Sprinkle with Parmesan cheese.

Nutrition Facts

534 calories; 15 g total fat; 17 mg cholesterol; 714 mg sodium. 79 g carbohydrates; 18 g protein;

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