A blend of mushrooms, tomatoes and rissoni with a swirl of feta.
Serves: 4 person(s)
Preparation Time: 10 mins
1 lb fresh white mushrooms, sliced
1 1/4 cup Rissoni (rice shaped pasta), uncooked
1 (14 oz) can Italian-style tomatoes
1 (14 oz) can reduced-sodium chicken soup
1/2 cup water
1 oz reduced-fat feta cheese, crumbled
Add mushrooms. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
Stir in rissoni, tomatoes, chicken soup, and water. Simmer covered, stirring occasionally, until rissoni is tender and most of the liquid is absorbed (about 9 minutes).
Stir in feta and serve immediately.
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