Healthy Fettuccine Primavera the Editors of Publications International, Ltd.
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 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.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||13 %|
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