Thursday, November 18, 2010

Low Fat Creamy Mushroom Pasta

Anybody watch Real Housewives of New York?? This recipe is from Bethenny Frankel, a "star" of that show who also had her own spin off. Yes, I am admitting that we watched both shows!! I also read her book Naturally Thin this summer and liked it for the most part--it was an interesting read at least.
We really liked this with the exception of the brand of whole wheat pasta I bought, which can easily be changed! This comes together so fast. I doubled the sauce and added 2 chopped chicken breasts. Great easy weeknight meal!

Low Fat Creamy Mushroom Pasta
adapted from Bethenny Frankel via Stephanie Cooks

1/2 box whole wheat fettuccini or linguine
8 mushrooms, sliced thin
2 chopped chicken breasts (raw)
2 tbsp olive oil
1/2 tsp. onion powder
2 tbsp butter
1/2 cup low fat sour cream
2/3 cup chicken broth
1/2 tsp salt
1/2 tsp pepper
1/3 cup parmesan cheese
Parsley and crushed red pepper flakes for garnish

Bring water and salt to a boil.
In nonstick pan, over high heat spread out the mushrooms and the onion powder with 1 tablespoons of oil.
Sauté for approximately 5 minutes without touching or moving the mushrooms. Stir mushrooms, add chicken, and saute for another 5 minutes.
Add butter, sour cream, broth, remaining olive oil, salt, and pepper and stir to combine.
Add pasta and toss. Top with parmesan and red pepper flakes.

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