2 teaspoons olive oil
1 pound fresh mushrooms, sliced
1/2 medium onion, diced
1 yellow and 1 red bell pepper, seeded and thinly sliced
1/2 cup dry white wine
1 cup reduced sodium chicken broth
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
4 cups cooked pasta
Heat olive oil in a large nonstick skillet over medium heat until hot. Add mushrooms and onions and sauté for 1-2 minutes. Add sliced bell pepper and sauté another 4 or 5 minutes or until soft. Stir in white wine, broth and seasonings, reduce heat and simmer for 10 minutes. Toss mushroom/pepper mixture with pasta and serve. This recipe is also excellent on chicken or fish.
Makes 4 Servings
Serving Size: 2 cups
Nutrients per serving:
Calories: 291
Total fat: 4 grams (12% of calories)
Saturated fat: 1 gram
Cholesterol: 0 mg
Sodium: 164 mg
Carbohydrate: 51 grams (73% of calories)
Protein: 10 grams (15% of calories)
Dietary fiber: 5 grams