Fettuccine Pepperoni

1 package (16 ounces) fettuccine
1/2 package (3 1/2-ounce size) sliced pepperoni, cut slices in half
2 tablespoons margarine or butter
1 can (8 ounces) mushroom stems and pieces, drained
3/4 cup half-and-half
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley, if desired


Cook fettuccine as directed on package.

While fettuccine is cooking, cook pepperoni in 2-quart saucepan over medium
heat, stirring occasionally, until light brown; drain and reserve.

Melt margarine in same saucepan. Cook mushrooms in margarine, stirring
occasionally, until mushrooms are light brown. Stir in half-and-half and
cheese; heat just until hot. Stir in pepperoni and parsley. Drain
fettuccine; toss with pepperoni mixture. Serve with additional grated
Parmesan cheese if desired.

Makes 6 servings, about 1 1/3 cups each
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.