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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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To make this dish vegetarian, use vegetable broth instead of chicken broth. Ingredients:
12 ounces uncooked medium egg noodles |
1 tablespoon olive oil |
1 1/2 teaspoons all-purpose flour |
3 cups sliced cremini mushrooms |
2 (8-ounce) packages presliced button mushrooms |
1 cup fat-free, less-sodium chicken broth |
1/2 cup white wine |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
2 tablespoons butter |
3/4 teaspoon black pepper |
1/2 cup (2 ounces) preshredded fresh parmesan cheese |
Directions:
1. Cook noodles according to package directions, omitting salt and fat.
2. While noodles cook, combine oil and flour in a large Dutch oven over medium-high heat; sauté 1 minute. Add mushrooms; sauté 2 minutes. Add broth, wine, juice, and salt; cook 8 minutes or until sauce is slightly thick.
3. Stir in butter and pepper. Add pasta; toss to coat. Stir in cheese.
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