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Aug 18, 2002 Makes: 8 Servings Prep: 10 minutes Cook: 10 minutes 1 cup fat free chicken or vegetable broth divided 2 garlic cloves, minced (or 1 teaspoon minced garlic) 3 tablespoons Molly McButter Natural Butter Flavor Sprinkles 6 oz fresh Portobello mushrooms. Sliced 8 oz fettuccine or linguine, cooked and drained 1 red bell pepper, roasted and sliced 2 oz feta cheese, crumbled Add garlic to ¾ cup of broth. Bring broth and Molly McButter Sprinkles to boil in large skillet. Add mushrooms and cook over high heat until soft and liquid is reduced by half. Add cooked pasta to mushrooms with remaining broth and bell pepper. Stir until pasta is thoroughly coated. Sprinkle with cheese. ------------ Teresa Cook is the official "home" columnist for Useless-Knowledge.com. Teresa is a 25 year old homemaker who lives in Idaho. She is married and has two children. Email Teresa: tdcook92@hotmail.com Comment on this column in the forum. ------------ |
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