Portobello Mushroom Stroganoff Makes 4 servingsIngredients 2 8 oz packages Skinny Noodles Fettuccine 2-3 Tbsp olive oil 1 large onion, diced 1 lb. portobello 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) Click here to shop Skinny Noodles Fettuccine |
