One Bowl Chicken Fettuccini with Brussels Sprouts
2 ounces fettuccine
1 tablespoon extra-virgin olive oil
4 cups sliced mixed wild mushrooms
4 cups thinly sliced Brussels sprouts
1 tablespoon minced garlic
1/2 cup dry sherry
2 cups low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup finely shredded Asiago cheese, plus more for garnish
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