1 c. fat-free chicken or vegetable broth, divided
2 garlic cloves, minced or 1 tsp. minced garlic
4 tbsp. (1/2 stick) butter, melted
6 oz. fresh Portobello mushrooms, sliced
8 oz. fettuccine or linguine, cooked and drained
1 red bell pepper, roasted and sliced
2 oz. Feta cheese, crumbled

Add garlic to 3/4 cup of broth; bring to boil in large skillet. Add mushrooms and cook over high heat until soft and liquid is reduced by about half. Cook pasta, drain and stir in melted butter. Add cooked pasta to mushrooms with remaining broth and bell pepper. Stir until pasta is thoroughly coated. Sprinkle with cheese and serve. Good warmed up also.