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
cayenne pepper
basil
pepper
oregano
parsley
2 heaping teaspoons corn starch
3 portobello mushroom caps (sliced into strips)
garlic

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!

Hi Jules, I made this last night but I found that the mushrooms turned the sauce very dark, I also added just a bit TOO much Cayanne so once it was done we added a dollap of FF Sour Cream and it tasted almost like a mock beef stroganoff. It was very good....Thanks

Steph

Yeah... you need to go light on the cayenne pepper. A dash will do.

As for the darkness, I am not sure if there is anything that can be done on this. I have noticed this before when using portobello mushrooms. I am not sure if anything can be done about this or not. Hmmmm....

This looks very tasty, but I'm wondering what the points per serving are and if they could be broken down e.g. pasta, corn starch, etc. forgive me if I'm missing something that's rigth in front of me.

thanks
Patch