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
2 small fresh mushrooms, chopped
2 tablespoons chopped onion
1 1/2 teaspoon diced sweet red pepper
1 1/2 teaspoon olive oil
1/3 cup 2% milk
2 tablespoons shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper.
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 caot.