Pumpkin Fettuccine

Courtesy of Hungry Girl

1 package Tofu Shiratki Fettuccine Shaped Noodles
One-half wedge Laughing Cow Original
1/4 c plain light soymilk
1/4 c fat-free chicken broth
1/4 c finely chopped onion
1 tsp reduced fat Parmesan
1/2 tsp chopped garlic
1/2 tsp garlic powder
1/8 tsp salt
Dash black pepper

1. Rinse and drain noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.
2. Drain excess liquid from noodles. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Cut noodles up a bit using a knife or kitchen shears. Set aside.
3. In a separate dish, combine soymilk, pumpkin, garlic powder, salt, and pepper. Mix well and set aside.
4. Bring a small saucepan to high heat. Add chicken broth, onion, garlic, and cheese wedge half. Stirring occasionally to break up the cheese, cook until broth has mostly evaporated. 2-4 minutes.
5. Reduce heat to medium and continue to cook for just 1 minute or so, until onion and garlic begin to brown. Add pumpkin mixture. Stir until sauce is thoroughly blended and hot.
6. Add sauce to your noodles and stir well. If you like, season to taste with more salt and pepper. Finish with parmesan.

Nutritional Info: 1 serving-129 calories, 3g fat, 639mg sodium, 19g carbs, 6.5g fiber, 6g sugars, 7g protein