Fettuccine with Shrimp and Portobellos

Ingredients

• ¼ cup dry white wine
• 1 cup fat-free, less-sodium chicken broth
• 1 garlic clove, minced
• ¼ teaspoon salt
• ¼ cup chopped fresh flat-leaf parsley
• 1 cup finely chopped onion
• 1 tablespoon olive oil
• + 5 more ingredients
• • 1 (4-inch) portobello mushroom cap (about 5 ounces)
  • 8 ounces uncooked fettuccine
  • 1 tablespoon chopped fresh chives
  • ½ cup (2 ounces) shredded Asiago cheese
  • ¾ pound large shrimp, peeled and deveined

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 h...

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