2 oz Fiber Gourmet penne
1 cup frozen seafood medley (paella mix or shrimp, mussels, calamari and imitation crab)
1/4 cup water
1/4 cup passata di pomodorri (or stewed and strained tomatoes)
1/4 cup Lucini Tomato Sauce (or any tomato sauce of your choice)
1 TB Trader Joe's red pepper spread
1/4 cup nf, low-sodium chicken stock (college inn)
1/2 cup frozen or fresh wild mushroom
Garlic and Basil Mr Dash
salt, pepper
1-2 garlic cloves, microplaned
Cook pasta according to instructions (12 mins). In a saute pot, add frozen seafood and water, and heat so that the seafood thaws and heats up. Once thawed, discard the cooking liquid. Place saute pot back on stove, and add the remaining ingredients, and simmer on medium heat until pasta is al dente. Drain pasta, and add to the pot. Mix well and serve!
dinner entree + 2 veggie servings
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