Ingredients
- 4 cups brown rice (GF) or whole wheat short pasta, uncooked (I used fusilli)
- 1 large onion, chopped
- campaignIcon
- 3 tbsp butter, salted
- 3 lbs brown mushrooms, small whole and large halved (washed)
- 2 cups chicken broth, low sodium
- 2 tbsp non-GMO cornstarch
- 1 cup Greek yogurt, plain (I used 2%)
- 1 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup parsley or dill, finely chopped
Preparation
Step 1
Cook pasta al dente as per package instructions.
In the meanwhile, 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. Serve hot sprinkled with fresh dill or parsley.
Storage Instructions: Refrigerate covered for up to 2 days. Freeze in an airtight container.