1 tbsp. olive oil
1 med. onion, finely minced
1 lb. mushrooms, wiped clean and thinly sliced
12 oz. fettuccine
1/4 c. dry red wine
1 1/2 c. scalded low-fat milk
1 c. finely chopped fresh chives
2 tsp. arrowroot, dissolved in 2 tbsp. chicken broth
2 tbsp. grated Parmesan cheese
1/2 c. tomato, chopped
1/2 c. thinly sliced carrots
1/2 thinly sliced zucchini
2 tbsp. chopped fresh parsley (garnish)

In a large, non-stick skillet, heat the oil and saute the onion and mushrooms over medium heat for 8 to 10 minutes or until golden, stirring often. In the meantime, cook the fettuccine in a pot of boiling water until tender. Drain. Add the wine to the onion mixture; increase heat and cook until the liquid has been absorbed. Reduce heat to medium; add the scalded milk and cook until the sauce thickens, about 3 minutes, stirring often. Add the chives and arrowroot mixture; stir until smooth and thickened. Add the cheese; stir and place in a serving bowl. Add the carrots, tomato, and zucchini; stir. Add the fettuccine to the serving bowl; toss well. Garnish with parsley and serve. Serves 4.