Portabello Mushroom Stroganoff
2-3 Tbsp olive oil
1 large onion, diced
1 lb. portabello mushrooms, sliced
1-1/2 C vegetable broth
1 cup fat-free sour cream
2 Tbsp cornstarch
salt and pepper to taste
Drain Skinny Noodles Spaghetti into a colander and rinse well with warm water. Drain and set aside.
Add olive oil to large skillet on medium heat. Stir in onion and cook until soft; turn heat up to medium-high, add mushrooms and cook until browned and limp. Remove to a bowl and set aside.
Add broth to the same skillet, stirring and mixing any onion/mushroom bits from skillet. Bring to a boil and cook to reduce mixture by 30 percent. Reduce heat and add back the mushroom/onion mixture.
Remove pan from heat. Mix together the sour cream and cornstarch, and pour into the skillet to blend with the mushroom/onion mixture. Return skillet to the burner, add salt and pepper to taste and stir until the sauce thickens. Meanwhile, microwave drained Skinny Noodles Spinach Fettuccine for 2 minutes. Drain again and top with thickened sauce.
Per Serving: 180 calories, 7g fat, 5mg cholesterol, 26g carbohydrates, 5g fiber, 5g protein (WW Points Plus: 5)
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