Mushroom Stroganoff

Ingredients

• Whole wheat pasta

  Cooked

  4 cup or 560g

• Butter

  Salted

  3 tbsp or 43g

• Onions

  Raw

  1 large or 150g

• Mushrooms

  White, raw

  3 lb or 1.36kg

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Cornstarch

  2 tbsp or 15g

• Nonfat greek yogurt

  Nonfat, plain

  10 oz or 283g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parsley

  Spices, dried

  ¼ cup or 6g

Directions

1. Cook pasta according to package directions.
2. Preheat large deep skillet on medium heat and melt butter. Add onions and cook for 3 minutes, stirring occasionally. Push onions to the sides of skillet and add mushrooms in the middle, increasing heat to medium-high. Cook for 10 minutes uncovered, stirring occasionally.
3. In a medium bowl, whisk chicken broth with cornstarch and add to the skillet. Bring to a boil, reduce heat to low and let sauce simmer for a few minutes or until thickened. Remove skillet from heat and slowly add Greek yogurt, stirring until smooth and creamy. Add pasta, gently stir; season with salt and pepper to taste.
4. Serve hot sprinkled with fresh parsley.

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