Creamy Fettuccine with Mushrooms
Cook fettuccine according to package directions. Meanwhile, place cottage cheese in a food processor or blender and process on high speed until smooth, about 1 minute. Set aside.
Add 1 tablespoon of the butter to a large nonstick skillet and heat over medium heat. Add the mushrooms and sauté for 5 minutes. Add the garlic and cook for another 2 minutes. When done, remove the mushroom mixture from pan and keep warm.
Add the half & half and remaining 2 tablespoons butter to the skillet over medium heat, stirring constantly to melt the butter and warm the mixture for about 3 to 5 minutes. Stir in cottage cheese and mix thoroughly. Add the Parmesan cheese, stir, and cook for another minute.
Add the mushrooms and fettuccini to the cottage cheese mixture and combine thoroughly. Sprinkle fresh chives on top of the linguine and serve.
Per Serving: Calories: 648, Carbohydrate: 95 grams, Fat: 16 grams, Saturated fat: 10 grams, Protein: 31 grams, Cholesterol: 51 milligrams, Sodium: 716 milligrams, Calcium: 211 milligrams.