At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
This creamy stroganoff is served on a bed of spinach fettuccine which makes a very colorful entrée.
Cook fettuccine according to package directions. Drain. Keep warm.
Meanwhile, melt butter in 3-quart saucepan until sizzling; add mushrooms, onion and garlic. Cook over medium heat 5-7 minutes or until mushrooms are tender.
Stir flour and pepper into mushroom mixture. Stir in vegetable broth and tomato paste. Continue cooking, stirring constantly, 2-3 minutes or until mixture comes to a boil. Boil 1 minute, stirring constantly.
Stir in sour cream. Continue cooking 1-2 minutes or until mixture is heated through. (Do not boil.) Serve mushroom mixture over hot cooked fettuccine.
*Substitute 1(9-ounce) package refrigerated spinach fettuccine.
Dietary Fiber: 9g
WE MADE THIS LAST NIGHT FOR DINNER.....YUM! IT WAS VERY GOOD REHEATED THE NEXT DAY FOR LUNCH ALSO!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/809
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