(Gluten-free when using gluten-free pasta)
1 pound boneless veal, cut into bite-sized pieces
1/2 pound shiitake mushrooms, stems removed, cut into bite-sized pieces
1/2 cup shallots, sliced
1 tbsp olive oil
1 tbsp sherry (optional)
4 tbsp low-fat sour cream
2 tbsp parsley, thyme, or other herb, chopped
4 cups cooked farfalle or other chunky pasta (or gluten-free pasta, if desired)
Heat oil in a skillet over medium-high heat and brown veal quickly. Add shallots, stirring until wilted. Add shiitake mushrooms and sherry (if using).
Reduce heat, cover, and cook 5 minutes, or until mushrooms release moisture. Turn off and stir in sour cream and herbs.
Serve with noodles (gluten-free, if desired). Spinach would be a good side dish with this recipe.
Each serving contains approximately 419 calories, 48 g carbohydrates, 33 g protein, 10 g fat, 112 mg sodium, and 2 g fiber.