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fettuccine vegetable oil garlic yellow onion carrot broccoli zucchini chicken stock ready cream cheese red pepper
Viewed: 23 - Published at: 7 years agoIngredients
- 4 ounces fettuccine
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 12 yellow onion, chopped
- 1 small carrot, thinly sliced
- 1 stalk broccoli, stems removed (1 to 2 cups)
- 1 zucchini, chopped
- 23 cup chicken stock
- 4 ounces ready-to-eat shrimp (about 10)
- 13 cup cream cheese (I used garden vegetable cream cheese)
- 14 teaspoon red pepper flakes (optional, to taste)
Method
- Boil fettuccine according to package directions.
- In a large skillet, heat oil.
- Fry garlic and onion until onion begins to caramelize.
- Add carrot, broccoli, zucchini and chicken stock and cook over medium high heat until vegetables have softened and stalk has reduced.
- Stir in cream cheese, shrimp, fettuccine and red pepper flakes.
- You can add a little milk if your sauce is too thick.
