Portabello Mushroom Stroganoff

Ingredients

• 2 (8 oz) packages Skinny Noodles Spinach Fettuccine
• 2-3 Tbsp olive oil
• 1 large onion, diced
• 1 lb. portobello mushrooms, sliced
• 1-1/2 Cup vegetable broth
• 1 cup fat-free sour cream
• 2 Tbsp cornstarch
• Salt and pepper to taste

Directions

1. Drain Skinny Noodles Spinach Fettuccine into a colander and rinse well with warm water. Drain and set aside.
2. 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.
3. Add broth to the same skillet, stirring and mixing any onion/mushroom bits from skillet.
4. Bring to a boil and cook to reduce mixture by 30 percent.
5. Reduce heat and add back the mushroom/onion mixture.
6. Remove pan from heat.
7. Mix together the sour cream and cornstarch, and pour into the skillet to blend with the mushroom/onion mixture.
8. Return skillet to the burner, add salt and pepper to taste and stir until the sauce thickens.
9. Meanwhile, microwave drained Skinny Noodles Spinach Fettuccine for 2 minutes. Drain again and top with thicken sauce.

Recipe Yield: Yield: 4 servings

Source: Skinny Noodles