Mushroom & Tofu Fettuccine

Prep time: 15 minutes
Serves: 4

Ingredients:

• 8 oz. dried fettuccine (or 6oz. fresh)
• 1 tbsp olive oil
• 4 oz. firm tofu, drained and cut into small cubes
• 3 oz. Shitake or button mushrooms, chopped
• 2 cloves garlic, minced
• 7 oz. fat-free evaporated milk
• 1⁄4 cup chopped fresh parsley
• 2 tbsp black olives, pitted and finely chopped
• 2 tbsp fresh chives, finely chopped
• 3⁄4 tsp salt
• 1⁄2 tsp ground black pepper
• 1/3 cup parmesan cheese, grated

Directions:

1. Cook the fettuccine per package directions and drain.

2. Warm the oil in a large skillet over medium heat. Add the tofu, and cook until lightly browned.

3. Add the mushrooms and cook for 5 minutes or until golden. Add the garlic and cook for 1 minute. Reduce the heat to low and add the milk, parsley, olives, chives, salt, and pepper. Cook for 5 minutes,  stirring occasionally.

4. Add the pasta and toss to mix. Cook for 2 minutes or until heated through. Serve with parmesan cheese.

Notes:
Nutritional information per serving: Protein 13g Total fat 2g Carbohydrates 33g Calories 250 Sodium 690mg Cholesterol 40mg

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