Low Sodium Vegetarian Mushroom Alfredo

Ingredients:

2 Tbs. olive oil
2 Tbs. Greek Mediterranean Seasoning

1 3/4 cups low sodium vegetable broth
1 3/4 cups milk
2 Tbs. all purpose flour or corn starch

6 Oz. uncooked farfalle pasta or any bite sized pasta
1 cup freshly grated Parmesan cheese*
1 Tbs. The Real Dill Lemon Pepper
1 cup chopped mushrooms

1 cup broccoli (if desired)

2 Tbs. Greek Mediterranean 

2 Grilled chicken breasts cut up (if desired for non-vegetarian) seasoned with Yard Bird Seasoning
Note: for gluten free, use corn starch instead of flour.  

 Recipe:

• Add olive oil and mushrooms to a skillet over medium high heat.
• Add Real Dill & Greek seasonings
• Add broth, milk, flour and uncooked pasta to pan and stir well to combine.
• Bring to a gentle boil, then cover and reduce heat to a simmer.
• Add broccoli if desired. 
• Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
• Remove from heat and stir in freshly grated Parmesan cheese.
• Top with grilled chicken (if desired)
• *Note: It's important to use freshly grated Parmesan cheese, pre-grated Parmesan contains cellulose that will not allow the sauce to combine smoothly.