Creamy Fettuccine with Mushrooms

I tweaked this just a little to use fresh mushrooms. Also, Jim and I like meat with our dinner, so we grilled a couple marinated chicken breasts and sliced them to top our pasta ~ delicious!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001714603

Yield: 4 servings (serving size: 1 cup pasta mixture)

Ingredients:
1 (8-ounce) package fresh mushrooms
8 ounces uncooked fettuccine
1 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons (1-inch) cut fresh chives (or 1 tablespoon dried chives)

Preparation:
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.
2. Saute mushrooms in a medium saucepan over medium heat. When mushrooms start to soften, add reserved pasta water. When mushrooms are cooked, add cream to pan; bring to a simmer. Stir in salt, pepper, and chives (if using dried); simmer 5 - 15 minutes (until slightly thickened). Combine pasta and sauce in a large bowl; toss well to coat. Sprinkle with cheese and chives (if using fresh). Serve immediately.

Nutritional Information:
Calories: 329 (29% from fat)
Fat: 10.6g (sat 5.6g,mono 2.2g,poly 0.4g)
Protein: 12.3g
Carbohydrate: 44.4g
Fiber: 2g
Cholesterol: 32mg
Iron: 2mg
Sodium: 430mg
Calcium: 116mg