Healthy Fettuccine Primavera

Makes 6 servings

1	can (10-3/4 ounces) reduced-fat condensed cream of chicken soup, undiluted
1/3	cup fat-free (skim) milk
2	cloves garlic, minced
1/2	teaspoon salt
1/2	teaspoon dried Italian seasoning
1/8	teaspoon fennel seeds, crushed
4	cups sliced fresh vegetables (peppers, zucchini, carrots, asparagus) or thawed frozen vegetables
1	cup coarsely chopped fresh plum tomatoes
4	cups hot cooked fettuccine

Combine soup, milk, garlic, salt, Italian seasoning and fennel in small bowl; set aside. Spray large nonstick skillet with vegetable cooking spray. Sauté vegetables over medium heat 4 to 5 minutes.* Stir in soup mixture; simmer 3 to 4 minutes. Add tomato; mix well. Serve over hot fettuccine.

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