FETTUCCINE PRIMAVERA

INGREDIENTS:

• 8 oz Fettuccine
• 2 cp cut broccoli
• 2 T olive oil
• 8 oz mushrooms, halved
• 1 small onion, minced
• 1 small carrot and red pepper -in strips
• 12 oz evaporated milk
• 2 t chicken bouillon powder
• 1 1/4 t cornstarch
• 1 med sliced tomato
• 2 T Parmesan cheese and fresh parsley

DIRECTIONS Cook fettuccine. Steam broccoli until tender crisp. Sauté mushrooms, onions and carrot in olive oil. Add red peppers and cook until tender. Mix evaporated milk, bouillon, cornstarch and salt. Stir into vegetable mixture and heat until boiling, stirring constantly. Boil 1 min. Add tomato, cheese and parsley, broccoli, and fettuccine. Toss to coat and heat through. Serve with ground pepper and sprinkle with parmesan cheese.