- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 329.3
- Total Fat: 6.0 g
- Cholesterol: 15.3 mg
- Sodium: 433.7 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 2.3 g
- Protein: 17.5 g
Creamy Milano Pasta with Sun-Dried TomatoesSubmitted by: ADGIRL618
IntroductionLightened up version of one of my favorite pasta dishes.
Even better served with thin slices of sauteed chicken breast. Lightened up version of one of my favorite pasta dishes.
Even better served with thin slices of sauteed chicken breast.
Sliced Fresh Mushrooms, 1.5 cups
Sun-Dried Tomatoes, 1/3 cup (or more)
Chicken Broth, 1.5 cups
Garlic, 3 cloves minced
1 Tbls butter
1 oz Parmesan Cheese, freshly grated
1 can fat free Evaporated Milk
6 oz Farfalle (bow tie pasta), cooked al dente
Fresh Basil or Parsley
Salt & Pepper to taste
corn starch to thicken
Cook Pasta according to package directions.
Saute sliced mushrooms and garlic in large non-stick pan using a little chicken broth. Once softened, add the chicken broth, butter, sun-dried tomatoes and half of the parmesan cheese. Let simmer for about 10 minutes. Add part of the evaporated milk and mix the rest with a little cornstarch to thicken the sauce. Add the thickened cornstarch/evaporated milk to the pan, salt and pepper to taste. Once it starts to thicken and coats the back of a spoon it should be ready. toss with pasta and serve sprinkled with the remainder of the parmesan cheese and fresh basil.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ADGIRL618.