Ham Mushroom Fettuccine

• 12 ounces uncooked fettuccine
• 3/4 lb fully cooked lean ham, cubed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1/2 lb fresh mushrooms, sliced
• 1 tablespoon flour
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1 1/4 cups fat-free evaporated milk
• 1/2 cup frozen peas, thawed
• 2 tablespoons reduced-fat sour cream

1. Cook fettuccine according to package directions.
2. Meanwhile, in a large skillet, saute ham in oil until lightly browned.
3. Remove with a slotted spoon and set aside.
4. Add onion to skillet; saute for 4 minutes.
5. Add mushrooms; saute 3 minutes longer.
6. Stir in the flour, rosemary and pepper until blended.
7. Gradually add milk.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Reduce heat; add peas and sour cream.
10. Cook 2 minutes longer.
11. Drain fettuccini; stir into the mushroom mixture.
12. Add ham; heat through.

fettuccine, fully cooked lean ham, olive oil, onion, fresh mushrooms, flour, rosemary, pepper, milk, frozen peas, sour cream

Taken from www.food.com/recipe/ham-mushroom-fettuccine-238831 (may not work)