Fettuccini con Rinforza e Patata

This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like.

Ingredients

• 0.5 pound beef roast, cut into 1/4-inch cubes
• 0.25 cup chopped green onion
• 1 pinch garlic powder
• 4 pinches Old Bay seasoning
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 ½ cups nonfat milk
• 1 tablespoon butter
• 1 pinch salt
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 0.5 pound dry fettuccini pasta

Steps

1. Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.
2. Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.
3. To serve, place fettuccine on plates and ladle sauce over the top.