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One Bowl Chicken Fettuccini with Brussels Sprouts

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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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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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