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

1 oz feta cheese, crumbled

 

Add garlic to 3/4 cup of broth. Bring broth and Molly McButter Sprinkles to a boil in a large skillet. Add mushrooms and cook over high heat until soft and liquid is reduced by about half. Add cooked pasta to mushrooms, with remaining broth and bell pepper. Stir until pasta is thoroughly coated. Sprinkle with cheese.

 

Makes 4 servings.

 

Note: We used about 9 ounces of spinach fettuccine. A cooked chicken breast can be cut up and added.