Dijon Cream Meatballs With Fettuccine

prep time:: 10 minutes
total time:: 30 minutes

Makes 4 to 6

A recipe modified from Better Homes and Gardens features frozen precooked meatballs, fresh mushrooms, low fat cream cheese and herbs. Combine with a fettuccine or a pasta of your choice for a great meal anytime. Dinner in under 30 minutes.

ingredients

1 pound frozen meatballs
2 tablespoons butter
8 oz baby Bella mushrooms
2 teaspoons minced fresh garlic
1/4 cup dry white wine
1 cup beef broth
1 teaspoon Worcestershire sauce
1 cup undiluted evaporated milk
3 tablespoons cornstarch
1/4 cup water
1 tablespoon of Italian seasoning (or 1/4 teaspoon rosemary,1/2 teaspoon oregano, 1 teaspoon basil)
1 teaspoon crushed red pepper
1/8 teaspoon of allspice
4 ounces of light creamed cheese
1 tablespoon Dijon mustard
1/2 package 16-oz fettuccine

directions

Saute mushrooms, garlic, and spices over medium heat in butter. Stir in cornstarch mixed with water, mustard,red pepper flakes, and Italian seasoning; bring to a slow boil. Reduce to a simmer, and add cream cheese, beef broth, wine, Worcestershire and milk stirring constantly until even consistency. Add reserved water as necessary. Add frozen meatballs and simmer 20 minutes while preparing pasta. Remove from heat, season to taste and serve over pasta with a fresh salad and bread.