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Categories:
broccoli florets celery onion garlic fresh mushrooms basil olive oil milk Parmesan cheese pepper cornstarch chicken broth frozen peas red bell pepper fettucini Parmesan cheese
Viewed: 57 - Published at: 2 years agoIngredients
- 2 c. broccoli florets
- 1 c. celery, sliced diagonally
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 c. fresh mushrooms, sliced
- 3/4 tsp. dried basil
- 2 Tbsp. or less olive oil
- 1 (12 oz.) can light evaporated milk
- 3 Tbsp. Parmesan cheese
- 1/2 tsp. pepper
- 2 Tbsp. cornstarch
- 3/4 c. chicken broth (or use low-sodium vegetable broth cubes)
- 1/2 c. frozen peas
- 1 c. red bell pepper, julienned
- 12 oz. pkg. fettucini
- Parmesan cheese or fresh basil to garnish the top
Method
- Heat oil in a 12-inch nonstick skillet.
- Saute broccoli, celery, onion, garlic, basil and mushrooms for 5 minutes over medium-high heat.
- Add the milk, Parmesan cheese and pepper.
- Heat just to boiling.
- Reduce heat; cover and simmer for 5 minutes.
