Fettuccine with Shrimp and Portobellos

Serve with toasted bread to soak up the broth.

8 ounces uncooked fettuccine
1 (4-inch) portobello mushroom cap (about 5 ounces)
1 tablespoon olive oil
1 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
3/4 pound large shrimp, peeled and deveined
1/2 cup (2 ounces) shredded Asiago cheese
1 tablespoon chopped fresh chives

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
Remove brown gills from underside of mushroom cap using a spoon; discard gills. Cut cap into thin slices. Cut slices in half crosswise.
Heat olive oil in a large saucepan over medium-high heat. Add mushroom, onion, parsley, salt, and garlic; sauté for 4 minutes or until mushroom releases moisture, stirring frequently. Stir in broth, wine, and shrimp; bring to a boil. Add pasta, and cook 3 minutes or until shrimp are done, tossing to combine. Sprinkle with cheese and chives.
Yield 4 servings (serving size: 1 3/4 cups shrimp mixture, 2 tablespoons cheese, and about 1 teaspoon chives)

CALORIES 384(21% from fat); FAT 9.1g (sat 3.3g,mono 2.7g,poly 0.9g); PROTEIN 23.8g; CHOLESTEROL 114mg; CALCIUM 156mg; SODIUM 540mg; FIBER 2.8g; IRON 4.5mg; CARBOHYDRATE 48.9g
Joan Nathan , Cooking Light, APRIL 2004