1	9 oz. pkg.	Refrigerated fettuccine
1	9 oz. Pkg.	Refrigerated spinach fettuccine
1 1/2	Cups	Frozen baby sweet peas, thawed
2	Tbsps.	Margarine or butter
2	8 oz. pkgs.	Fresh mushrooms, sliced
6	Oz.	Thinly sliced lean ham,
		Cut into 1/2" strips
3	Cups	Skim milk
2	Tbsps.	Pillsbury all-purpose flour
1/3	Cup	Light cream cheese
1/8	Tsp.	Nutmeg
3/4	Cup	Grated parmesan cheese

In a dutch oven or large saucepan, cook fettuccine to desired doneness as directed on packages, adding peas during last 1 to 2 minutes of cooking time. Drain. Return to saucepan or place in a large serving bowl; cover to keep warm. Meanwhile, melt margarine in a 12-inch nonstick skillet over medium-high heat. Add mushrooms; cook and stir 2 to 4 minutes or until tender. Add ham; cook and stir 1 minute. In a small bowl, combine 1/2 cup milk and the flour; blend until smooth. Gradually stir in remaining milk. Pour into skillet; cook over medium-high heat until mixture is bubbly and slightly thickened, stirring constantly. Reduce heat to low; stir in cream cheese and nutmeg. Cook until cream cheese melts, stirring occasionally. Pour sauce mixture over cooked fetuccine. Sprinkle with parmesan cheese; toss gently to coat and serve immediately.

YIELD: (6) 1 3/4 Cup servings.