Italian creamy fettuccine

Yield: 6 Servings

Measure Ingredient
1 tablespoon Olive or margarine
2 cups Broccoli flowerets
1 cup Diagonally sliced celery
½ large Onion, cut into wedges (up to 1)
2 \N Cloves garlic, minced
¾ teaspoon Dried basil leaves
1½ cup (12-ounce can) undiluted Evaporated Skimmed milk
3 tablespoons Grated Parmesan cheese
⅛ teaspoon Ground pepper
2 tablespoons Cornstarch
¾ cup Salt-reduced chicken broth
1 cup Thinly sliced red pepper strips
½ cup Frozen petite peas
12 ounces Dry fettuccine, cooked and drained
\N \N Grated Parmesan cheese (optional)
\N \N Fresh basil leaves (optional)

In a 12-inch nonstick skillet, heat oil; saute broccoli, celery, onion, garlic, and dried basil over medium-high heat 5 minutes. Add evaporated skimmed milk, cheese, and pepper; heat *just* to boiling. Reduce heat; cover and simmer 5 minutes. In a small bowl, combine cornstarch with small amount of broth to make a paste; combine with remaining broth. Add to skillet with red pepper and peas. Cook over medium heat, stirring constantly, until sauce thickens and vegetables are tender. Do not boil.

Serve over fettuccine with grated cheese if desired; garnish with fresh basil leaves, if desired.

Posted to EAT-L Digest 13 Sep 96 From: Felicia Pickering <MNHAN063@...> Date: Sat, 14 Sep 1996 12:39:11 EDT

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