Back 1 Sweet Red or Green Bell
Pepper, cored and cut into thin strips
1 Cup / 250 mL Fresh Sliced Mushrooms
1/2 Cup / 125 mL Chopped Onion
1-1/2 Cups / 375 mL Chopped Fresh Asparagus or 1 Package (10 oz.
/ 283 g) Frozen Chopped
Asparagus
1/2 Cup / 125 mL Water
2 teas. / 10 mL Watkins Chicken Soup Base
1/2 teas. / 2.5 mL Watkins Paprika
1/8 teas. / 0.6 mL Watkins Nutmeg
8 oz. / 227 g Wide No-Yolk Egg Noodles
1/2 Cup / 125 mL Nonfat Sour Cream
1/4 Cup / 60 mL Grated Parmesan Cheese
Watkins Cooking Spray
Coat a large nonstick pan with Watkins cooking spray. Sauté red pepper, mushrooms, onions, and asparagus over medium heat for 5 minutes or until soft. Add the water, soup base, paprika and nutmeg. Continue to cook for 10 minutes.
While vegetables are cooking, cook noodles in large pot of boiling water for 8 to 10 minutes or just until tender; drain well.
Just before serving, stir sour cream into warm vegetables. Serve over noodles; sprinkle with Parmesan cheese. Makes 4 servings.
Nutritional Information
Per Serving:
Calories 290, Protein 14g, Carbohydrates 50g, Sodium 260mg, Fat
3g, Saturated Fat 1g, Cholesterol 4mg, Dietary Fiber 2g
© Copyright 1999 The Rising
Stars Team
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