8 oz. dried uncooked penne pasta
3 T. margarine
2 tsp. minced garlic
12 oz. sliced Portobello mushrooms
1/2 C. white wine (or substitute with broth)
1/4 tsp. pepper
1/4 C. chives

Cook pasta, drain and keep warm. In non-stick skillet heat 1/2 of margarine and add 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 and pepper. Pour sauce over pasta and mushrooms and sprinkle with chives.