Ingredients
8 ounces uncooked yolk-free noodles1 cup sliced fresh mushrooms1/4 cup chopped sweet red pepper1/4 cup chopped green pepper2 tablespoons chopped onion2 tablespoons butter1/3 cup sliced almonds1 teaspoon chicken bouillon granules or 1/2 vegetable bouillon cube, crushed2 tablespoons minced fresh parsley
Preparation
Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, peppers and onion in butter until tender. Drain noodles; add to skillet. Sprinkle with almonds and bouillon; toss gently to combine. Heat through. Garnish with parsley.
