Short Presents just recently joined in on the Pinterest craze (follow my boards here). I know, I know I’m way behind in the times, but I am totally obsessed already: especially with recipes! I found this recipe while I was power pinning, and I quickly discovered that I absolutely love the website Skinnytaste.com. Skinny Taste takes all your favorite recipes and makes them HEALTHY! Kindred spirt? I think so.
I made some adaptions from the original recipe posted, as it was intended for a meatless Monday meal. I added extra lean ground chicken (still healthy, but extra protein), and omitted most of the sauce ingredients, and added low fat cream of mushroom soup instead. When I made this recipe it was a double dance class day, and I didn’t have time for fuss or careful measuring; I threw all caution to the wind and went with my instincts. Clearly soup from a can should not be consumed on a regular basis, but if you opt for low sodium and/or low fat it’s the lesser of the evils. Everything in moderation right?
Make This Dish Vegetarian
**Omit the ground chicken and add vegetarian Worcestershire sauce (1 TBS) and tomato paste 1 tsp) before adding the mushrooms. These additions will help to give your dish a “meaty” flavor without the meat. You could also try portabello mushrooms for a “meaty” texture.
1 package of Ground chicken and/or turkey
1 package of no-yolks broad noodles
1 medium onion (diced)
5 oz sliced cremini mushrooms
8 oz sliced baby Bella mushrooms
3.5 oz Shiitake mushrooms
2 cans low fat cream of mushroom soup
1/4 tsp thyme
2 tbsp white wine or sherry
salt and pepper to taste
Parsley and Parmesan cheese for topping and garnish.
Once your meat is starting to brown (no more pink) drain most of the excess water add onions, and add1 tablespoon of olive oil (if needed) and cook for about 2 minutes.
Next add in wine, and thyme and stir (30 seconds)
Then add your mushrooms, and add a little olive oil if needed. Mushrooms absorb a lot of liquid, so if you feel like it is starting to scorch add either olive oil and/or broth.
Once your mushrooms are starting to cook slightly, add in the mushroom soup (I used two). If your sauce is too thick you can always thin it out by adding some broth. Starting with a 1/4 cup and slowly adding it in until you’ve reached your desired consistency. I did not use broth this time, but it really depends on your preference.