Fettuccine With Shrimp And Portobellos

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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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