Fettuccini with Shrimp and Portobellos Recipe

Ingredients

• 8 ounces uncooked fettuccine
• 1 (4-inch) portobello mushroom cap (about 5 ounces)
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 1 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 3/4 pound large shrimp, peeled and deveined
• 1/2 cup (2 ounces) shredded asiago cheese
• 1 tablespoon chopped fresh chives

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