Ingredients
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2 tablespoons olive oil
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1 onion, diced
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4 garlic cloves, minced
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1 (10 1/2 ounce) can low-fat cream of mushroom soup
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1/2 cup low-fat sour cream
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1/2 cup chicken broth or 1/2 cup white wine
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1 tablespoon Worcestershire sauce
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1/3 cup parmesan cheese, grated (even the powdery kind is fine)
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1 1/2 teaspoons ground black pepper
Instructions
- Set water for cooking pasta on to boil. Cook pasta for time indicated on box, drain.
- While boiling water and cooking pasta, bring olive oil to heat over medium high in sauce pan.
- Add in onion, sautee for 5 minutes or until soft, add in garlic and continue to sautee for 2 more minutes.
- Stir in sour cream, can of soup, broth (or wine), worchestershire and pepper, stir until smooth. Reduce heat to medium and bring to simmer.
- When sauce is thickened to your liking, stir in parmesan cheese then combine with the cooked, drained pasta.