This was submitted by Sheila Austin ([EMAIL PROTECTED]) on
Rhondas_Recipe_Exchange
~~~~~~~~~~
>From the Jolly Cook Website
__,_.
Mushroom and Pepper Pasta
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 _,___
~~~~~
Rhonda G in Missouri
.
