Creamy Tomato Fettuccine for 2

Garlic bread, tossed green salad and a glass of white zinfandel make for a nice dinner for two. Enjoy! From Taste of Home Magazine.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 1⁄2 lb  ripe plum tomato, peeled and chopped
• 3  tablespoons marsala wine or 2  tablespoons  of chicken broth plus 1 tablespoon  white grape juice
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon dried basil
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 4 -5  ounces  of uncooked fettuccine
• 3⁄4 cup  sliced fresh mushrooms
• 1⁄2 small onion, chopped
• 2  teaspoons olive oil
• 2  garlic cloves, minced
• 1 1⁄2 ounces cream cheese, cubed and softened
• 2  tablespoons  grated parmesan cheese

Directions

1. In a small saucepan, combine the first 6 ingredients.
2. Bring to a boil, reduce heat, simmer uncovered for 30 minutes.
3. Cook fettuccine according to package instructions.
4. In a skillet, saute mushrooms and onion in the oil until tender.
5. Add garlic and saute 1 minute longer.
6. Stir cream cheese into the tomato mixture until cream cheese is melted.
7. Add mushroom mixture.
8. Drain fettuccine, top with the sauce and Parmesan cheese.
9. Penne pasta would work well also.