Italian Vegetable Creamy Fettuccine

6 servings

Ingredients:
12 ounce package dried fettuccine, cooked, drained, kept warm
1 tablespoon olive oil
2 cups broccoli florets
1 cup diagonally sliced celery
1 large onion, cut into wedges
2 clove garlic, finely chopped
3/4 teaspoon crushed, dried basil
12 ounce can evaporated fat free milk
3 tablespoons grated Parmesan cheese
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
3/4 cup grated Parmesan cheese

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.
MIX 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.

Chicken and Broccoli Fettuccine Alfredo

8 servings

Ingredients:
12 ounces fettuccine
1 pound fat free chicken tenders
1 1/4 cups chopped onion
2 1/2 cups sliced mushrooms
13 1/2 oz can fat free chicken broth
1 cup fat free cream cheese, softened
20 ounces frozen broccoli florets
1 teaspoon white pepper

PREPARE fettuccine according to package directions; drain and keep warm.
SPRAY a large non stick skillet with non fat cooking spray and heat over medium high heat. Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove
chicken from skillet and set aside.
RESPRAY skillet, saute onions until soft and transparent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium high heat until mixture almost comes to a boil and thickens. Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through. Toss with fettuccine and serve immediately.

Chicken and Broccoli Fettuccine Alfredo

8 servings

Ingredients

12 ounces fettuccine

1 pound fat free chicken tenders

1 1/4 cups chopped onion

2 1/2 cups sliced mushrooms

13 1/2 oz can fat free chicken broth

1 cup fat free cream cheese, softened

20 ounces frozen broccoli florets

white pepper

COOK fettuccine according to package directions; drain and keep warm.

SPRAY a large non stick skillet with non fat cooking spray and heat over medium high heat. Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove chicken from skillet and set aside. Lightly respray skillet, saute onions until soft and transparent, about 5 minutes.

ADD mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium high heat until mixture almost comes to a boil and thickens. Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through. Toss with fettuccine and serve immediately.

Italian Vegetable Creamy Fettuccine

6 servings

Ingredients:
1 12 ounce package dried fettuccine, cooked, drained, kept warm
1 tablespoon olive oil
2 cups broccoli florets
1 cup diagonally sliced celery
1 large onion, cut into wedges
2 clove garlic, finely chopped
3/4 teaspoon crushed, dried basil
12 ounce can 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
3/4 cup grated Parmesan cheese


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.

Artichoke and Sun-dried Tomato Pasta

30 Minutes to prepare
10 Minutes to cook

4 servings

INGREDIENTS
1 (8 ounce) package fresh fettuccine
4 tablespoons butter
3 cloves garlic, crushed
1 (8 ounce) package sliced mushrooms
1/2 medium onion, chopped

10 fresh asparagus

m10 ounces marinated artichoke hearts
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice

3 taplespoons of sliced black olives
1 cup dry white wine
1 cup Parmesan cheese

COOK pasta in boiling water until done and drain.

MELT butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, asparagus, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.

TOSS pasta with sauce. Top with tomatoes, lack olives and cheese, add pepper to taste, and serve.

Fettucine Carbonara

25 Minutes to prepare
2 Minutes to cook

4 servings

INGREDIENTS
1 pound dry fettuccini noodles
8 slices bacon
4 eggs
1/2 cup grated Parmesan cheese
1 1/4 cups heavy cream
ground black pepper to taste

COOK fettuccini for 8 to 10 minutes or until al dente; drain.

FRY bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.

BEAT the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.

COOK for 1 to 2 minutes, or until slightly thickened on low heat. Don't overheat or the eggs will scramble. Season well with black pepper and serve.