This recipe came about once again as a result of using up whatever was available in the pantry and fridge.  These days we do what we can to stretch meals and use up whatever we buy.  This dinner should serve 4 or in our case two, with leftovers the next day....yayyy!

Sometimes these dinners are the best and usually they are pretty quick to whip up.

This said:  you can use whatever gf pasta you have on hand, kale or spinach is a good alternative to Swiss chard, and store bought or homemade pasta sauce always works.  If you have fresh herbs all the better!  Also, any kind of mushroom will work in this dish, and you can add more or less depending on your own tastes.  You can also forgo the cream and use yogurt....whatever you have on hand, just remember if using yogurt, add the yogurt when the pan is off the heat at the very end and mix in well.

1 1/2 cups Tomato Basil Pasta Sauce homemade or store bought

1/2 cup water

2 Tblsp. Extra Virgin Olive Oil

1/4 cup roughly chopped onion

4 medium chard leaves - cut in half and then into small strips

1/4 cup roughly chopped crimini mushrooms

1/2 tsp. garlic powder

1/4 tsp. ground fennel

salt and pepper to taste

1/2 cup lactose free cream or light cream

1 package Tinkyada Fettuccine noodles - cook as per directions

grated Parmesan cheese and Asiago cheese

Heat up a dutch oven on low medium heat with 2 Tblsp. Extra Virgin Olive Oil.  Add the onions, mushrooms and saute until the mushrooms have a light color - about 5 minutes.  Then add in the Swiss Chard and continue to saute about 3-4 more minutes.  Pour in the Tomato Basil Pasta sauce with the 1/2 cup water.  Add seasonings and stir well.  Reduce heat to a low simmer, then cook the Fettuccine noodles.  Once cooked, drain well and add to the sauce mixing well.  Serve with a sprinkling of Parmesan and Asiago cheese.