ITALIAN VEGETABLE CREAMY FETTUCCINE

• PREP TIME
  15 MINUTES
• COOKING TIME
  20 MINUTES
• SKILL LEVEL
  INTERMEDIATE
• MAKES
  0 
  

INGREDIENTS

• 1 pkg. (9 oz.) BUITONI Refrigerated Fettuccine (9 oz.), cooked, drained and kept warm
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 cup diagonally sliced celery
• 1 large onion, cut into wedges
• 2 cloves garlic, finely chopped
• 3/4 teaspoon crushed, dried basil
• 1 can (12 fl. oz.) NESTLÉ CARNATION® Evaporated Fat Free Milk
• 3 tablespoons grated Parmesan cheese
• 1/8 teaspoon ground white pepper
• 2 tablespoons cornstarch
• 3/4 cup chicken broth
• 1 cup thinly sliced red bell pepper strips
• 1/2 cup loose-pack frozen peas
• Grated Parmesan cheese, (optional)

INSTRUCTIONS

HEAT olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes.

COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.