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Adapted by Southern Livings 40 Years of Our Best Recipes)
12 ounces uncooked ziti pasta
1 (6 ounce) fresh baby spinach
1 tablespoon butter
1 (8 ounce) package sliced fresh baby portobello mushrooms
1 large white onion, chopped
2 teaspoons minced fresh garlic
1 cup low-sodium fat free chicken broth
1/4 cup dry white wine*
6 ounce 1/3-less-fat cream cheese
1/2 teaspoon salt
1/2 teaspoon, plus 1/8 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 pound peeled cooked medium shrimp, tails removed (about 41 to 50 shrimp)
1/3 cup grated Parmesan cheese
*Substitute 1/4 cup low-sodium fat-free chicken broth, if desired.
Cook pasta according to package directions, omit salt and fat. Drain; return to pan. Stir in spinach; toss until spinach wilts. Set aside.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally; 8 minutes or until browned.
Add onion, saute over medium heat 10 minutes or until tender. Add garlic; saute 1 minute.
Stir in chicken broth and white wine. Increase heat to medium-high, and cook, stirring often, 8 minutes or mixture thickens slightly. Reduce heat to medium.