Serve this entrée in a bowl with toasted bread to soak up the flavorful broth.
8 ounces uncooked fettuccine
1 (4-inch) portobello mushroom cap (about 5 ounces)
1 tablespoon olive oil
1 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
3/4 pound large shrimp, peeled and deveined
1/2 cup (2 ounces) shredded Asiago cheese
1 tablespoon chopped fresh chives
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
Remove brown gills from underside of mushroom cap using a spoon; discard gills. Cut cap into thin slices. Cut slices in half crosswise.
Heat olive oil in a large saucepan over medium-high heat. Add mushroom, onion, parsley, salt, and garlic; sauté for 4 minutes or until mushroom releases moisture, stirring frequently. Stir in broth, wine, and shrimp; bring to a boil. Add pasta, and cook 3 minutes or until shrimp are done, tossing to combine. Sprinkle with cheese and chives.