Creamy Parmesan Penne

• 1/2 cup uncooked penne pasta
• 2 teaspoons all-purpose flour
• 3/4 teaspoon chicken bouillon granules
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried parsley flakes
• Dash dried oregano
• Dash pepper
• 2 small fresh mushrooms, chopped
• 2 tablespoons chopped onion
• 1-1/2 teaspoons diced sweet red pepper
• 1-1/2 teaspoons olive oil
• 1/3 cup 2% milk
• 2 tablespoons shredded Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper.
2. In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.

penne pasta, flour, chicken bouillon granules, garlic, parsley flakes, oregano, pepper, mushrooms, onion, sweet red pepper, olive oil, milk, parmesan cheese

Taken from www.tasteofhome.com/recipes/creamy-parmesan-penne/ (may not work)