I made this up last night and it was so good!
4 servings of no yolk pasta (cooked)
1 can (14 1/2 oz) fat free chicken broth
2 heaping teaspoons corn starch
3 portobello mushroom caps (sliced into strips)
Sautee garlic, mushrooms, and a couple of tablespoons of chicken broth in a pan until cooked. In a bowl combine seasonings to your taste, remaining chicken broth, and corn starch. Add to the pan. Cook until it thickens (1-2 minutes). Add pasta and mix to coat. Serve. Makes 4 servings. Enjoy!