Mushroom Stroganoff

Ingredients

• 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

• Whole wheat pasta

  Dry

  12 oz or 340g

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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