Oysters And Pasta Shells
|Butter flavored vegetable cooking spray||1|
|Reduced calorie margarine||1 Tablespoon|
|Chopped fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Fresh oysters||10 Ounce, drained (1 Container)|
|Canned low sodium chicken broth||1⁄2 Cup (8 tbs) (Undiluted)|
|Chablis/Dry white wine||2 Tablespoon|
|Chopped fresh oregano||2 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Small pasta shells||8 Ounce (Uncooked)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add mushrooms and green onions; saute 1 minute.
Add oysters, and saute 2 minutes.
Add chicken broth, wine, oregano, and hot sauce; cook 2 minutes.
Add parsley and lemon juice; stir well.
Remove from heat, and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a serving bowl, and add oyster mixture; toss gently.
Sprinkle with cheese.