Healthy Fettuccine Primavera
the Editors of Publications International, Ltd.
Healthy Fettuccine Primavera
Yield
Makes 6 servings
Ingredients
| 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 |
Preparation
- 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.
Nutritional Information
| Sodium | 616 mg |
| Protein | 7 g |
| Fiber | 4 g |
| Carbohydrate | 34 g |
| Cholesterol | 7 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 13 % |
| Calories | 178 |
Dietary Exchange
| Vegetable | 1 |
| Starch | 2 |
| Fat | 1/2 |
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