8 ounces dried uncooked penne pasta
2 tablespoons margarine
2 teaspoons minced garlic
12 ounces sliced portobello mushrooms
1/2 cup white wine (or substitute with broth)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chives

Cook pasta, drain and keep warm. In nonstick skillet heat 1 tablespoon margarine, garlic and mushrooms. Cook until browned. Place pasta in dish and top with mushrooms. In the same skillet add wine, and bring to a light boil while scraping pan. Add remaining margarine, salt and pepper. Pour sauce over pasta and mushrooms and sprinkle with chives.

Makes 4 Servings
Serving Size: 8 ounces