INGREDIENTS:
1 lb. fettuccine
1/2 can condensed mushroom soup
1/2 can condensed Cheddar cheese soup
4 oz. skim milk
2 oz. cream sherry
1/8 tsp. nutmeg
8 oz. asparagus, cut into 2″ pieces, cooked
6 oz. seafood, cooked
DIRECTIONS:
Cook fettuccine according to directions. In small pan, combine soups, milk, sherry and nutmeg. Heat 5 minutes, stirring until hot. Place cooked fettuccine on platter. Place warm asparagus and seafood next. Pour sauce evenly over fettuccine. Calories 327. Fat 9 grams.
December 14th, 2006 by sanjeev
Filed under: Pasta Recipes Seafood |
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