Portabella Mushroom Pasta

• 1 cup chicken or 1 cup vegetable broth
• 2 garlic cloves (More if desired)
• 3 tablespoons butter powder or 1 tablespoon butter
• 6 ounces fresh portabella mushrooms, slices
• 8 ounces fettuccine pasta or 8 ounces linguine, cooked and drained
• 1 red bell pepper, roasted and sliced
• 2 ounces feta cheese, crumbled
• 1 cup milk
• 3 tablespoons butter powder
• 2 teaspoons cornstarch

1. Add garlic to 3/4 of broth.
2. Bring to boil in large skillet, add butter powder.
3. Add mushrooms and cook over high heat until soft, and liquid is reduced by half.
4. Add cooked pasta, and bell pepper.
5. Stir until pasta is thoroughly coated.
6. When ready to serve, sprinkle cheese on top.
7. bring sauce ingredients to boil.

chicken, garlic, butter, portabella mushrooms, pasta, red bell pepper, feta cheese, milk, butter powder, cornstarch

Taken from www.food.com/recipe/portabella-mushroom-pasta-24743 (may not work)