Cream cheese makes an easy and oh-so-delicious sauce for this mushroom-fettuccine pasta dish. Top with Romano cheese and chopped chives for the win.
What You Need
Original recipe yields 6 servings
1/2 lb. fettuccine, uncooked
3/4 lb. fresh mushroom s, quartered
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Romano Cheese
1 Tbsp. chopped fresh chives
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook mushrooms in large skillet sprayed with cooking spray on medium-high heat 5 min. or until tender.
Drain pasta; add to mushrooms along with the cream cheese. Cook 1 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Top with Romano and chives.
Prepare using any long ribbon-like pasta, such as tagliatelle.
How to Purchase, Store and Use Fresh Chives
Chives have a mild onion flavor that complements a variety of dishes. Look for chives with a vivid green color and no signs of wilting. Wrapped in damp paper towels and stored in a plastic bag in the refrigerator, chives should keep for up to 1 week. Keep chives long and wispy or snip to desired length with clean kitchen scissors.
Snip Fresh Chives Instead of Chopping
When a recipe calls for chopped fresh chives, give them a snip instead. Hold a small bunch of chives together. Starting at one end, use kitchen scissors to snip the chives into small pieces. This technique is easier and makes cleaner cuts than using a knife.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.