Ingredients

(Preparation and cooking time about 20 minutes)

3 1/2 cups fat-skimmed chicken broth
2 cups low-fat (1 percent) milk
3/4 pound dried fettuccine
1 1/2 cups (10-ounce package) frozen petite peas
1 ounce thin-sliced prosciutto
1 1/2 teaspoons cornstarch
1 cup reduced-fat sour cream
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg or ground nutmeg
Salt and pepper

Directions

In a 5- to 6-quart pan, combine broth, milk and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.

Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.

In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, Parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates. Makes 4 servings.

Nutrition information per serving: 619 cal., 36 g pro., 15 g total fat (7.2 g saturated fat), 84 g carbo., 588 mg sodium, 39 mg chol. — From the January issue of Sunset magazine.