• 12 oz. campanile or bow-tie pasta
• 2 Tbs. margarine or butter
• 1 lb. assorted sliced mushrooms (cremini, portabella, white, etc.)
• 1 cup chicken broth
• 1 4.4 oz. package light garlic and herb spread able cheese
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground black pepper

Directions

In 12" non-stick skillet, melt margarine over medium-high heat.  Add mushrooms, salt, and pepper.  Cook 12 minutes or until lightly browned, stirring occasionally.  Stir in broth and cheese.  Heat through, stirring to combine.

Drain pasta.  In large serving bowl, toss pasta with mushroom mixture and serve.