INGREDIENTS
•
1 lb. pasta (I used spaghetti), although you could also use the sauce on top of four chicken breasts
•
3 Tbsp. extra virgin olive oil
•
12 oz. mushrooms, sliced
•
2 cloves garlic, minced
•
4 large green onions, chopped
•
salt and pepper to taste
•
2 Tbsp. flour
•
1.5 cups milk (I used skim)
•
2/3 cup shredded parmesan cheese
•
1/4 cup fresh parsley, chopped