6 Servings 20 min Cook
4 Cup Whole Wheat Pasta
3 Tbsp Butter
1 Large Onions
3 Lb Mushrooms
2 Cup Chicken Broth
2 Tbsp Cornstarch
1 2/3 Oz Nonfat Greek Yogurt
1 1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Cup Parsley
Cook pasta according to package directions.
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.
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.
Serve hot sprinkled with fresh parsley.