 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A recipe from Buitoni online. My small children really liked this version. I used regular dry pasta instead of refrigerated and swapped out the fresh veggies for frozen (it's what I had on hand). I also added in cooked cut up chicken at the end. This went together fairly quickly-another plus, of course. Ingredients:
1 (9 ounce) package refrigerated fettuccine, prepared according to directions |
3/4 cup water |
1 cup broccoli floret |
1/2 cup sliced carrot |
1/2 cup red bell pepper, strips |
3 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup evaporated milk |
1/2 cup chicken broth |
1/2 cup parmesan cheese, shredded |
1/2 cup provolone cheese, grated |
1/8 teaspoon cayenne pepper |
fresh ground black pepper |
Directions:
1. HEAT water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
2. MELT butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
3. NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.
|
|