Italian Creamy Fettuccine

MRS. Midaham's Note:

A "lighter" alternative to fettuccine alfredo.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 12 ounces fettuccine
• cooking spray
• 2 cups broccoli florets
• 1 cup celery
• 1 large onion , cut into wedges
• 2 cloves garlic , crushed
• ¾ teaspoon dried basil
• 1 (12 ounce) can evaporated milk
• 3 tablespoons parmesan cheese
• 2 tablespoons cornstarch
• 1 red sweet bell pepper , cut in strips
• ½ cup frozen peas , thawed
• 1⁄8; teaspoon black pepper
• ¾ cup chicken broth
• ¾ cup parmesan cheese

Directions:

1. Spray oil in large skillet.
2. Heat to medium-high.
3. Add broccoli, celery, onion, garlic, and basil.
4. Stir-fry 5 minutes or crisp-tender.
5. Add evaporated milk, 3 tablespoons parmesean cheese, and pepper.
6. Bring to a boil, reduce to low heat, cover with lid, and simmer 5 minutes.
7. Combine starch and small amount of chicken broth in a bowl.
8. Stir into skillet.
9. Slowly stir in the rest of the chicken broth, red bell pepper, and peas.
10. Cook and stir constantly over medium heat until sauce thickens.
11. Do not boil!
12. Serve over fettuccine.
13. Sprinkle with rest of parmesean cheese.