Posts Tagged ‘cream sauce’

This was like a fancy lower fat mac and cheese.

Serves 2:

2 servings whole wheat pasta

2 “chicken patties” microwaved half way

3/4 tbs butter

3/4 tbs flour

3/4 cup skim milk

1 oz low fat cheese

8 baby bella or similar mushrooms

1 medium onion

1 clove garlic

1/3 cup white wine

salt, pepper, rosemary

Everything can be prepared in the time it takes to boil water and cook the pasta.

1. Chop and saute the onion and garlic in a large pan with a little olive oil or cooking spray.

2. Chop the mushrooms and add to the pan.

3. Cook until the mushrooms are soft then add cubed “chicken” and wine.

4. When the chicken is cooked empty everything from the pan and set aside.

5. Melt the butter in the pan and then add the flour. Mix together and cook until it becomes a light caramel color.

6. Whisk in the milk and season with salt, pepper, and crushed rosemary. Whisk until it thickens.

7. Add the vegetables and chicken back into the pan and cook for a couple of minutes to get the mushroom flavor into the sauce.

8. Add the cooked pasta and cheese and mix until everything is coated with the sauce.


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3 small cobs of fresh corn, (I think it was around 3/4 cup of kernels

1/2 red onion, diced

1 clove garlic, finely chopped

3/4 cup milk

1 tbs flour

1/2 tsp nutmeg

splash of red wine

salt and pepper

olive oil

2 servings of pasta

1. Saute the onion in olive oil over medium heat and add the garlic when the onion is translucent.

2. Remove the kernels from the cob and add to the pan with the onions and garlic.

3. Add the flour and about half of the milk and season with salt, pepper, and nutmeg.

4. Bring to a simmer and add the wine and remaining milk to achieve your desired thickness.

5. Add the cooked pasta to the pan with the sauce and coat evenly.

6. Serve with cubed fresh mozzarella on top.

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