Fettuccine Primavera

A recipe from Buitoni online. My small children really liked this version. I used regular dry pasta instead of refrigerated and swapped out the fresh veggies for frozen (it's what I had on hand). I also added in cooked cut up chicken at the end. This went together fairly quickly--another plus, of course.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (9 ounce) package  refrigerated fettuccine, prepared according to directions
• 3⁄4 cup water
• 1  cup broccoli floret
• 1⁄2 cup  sliced carrot
• 1⁄2 cup red bell pepper, strips
• 3  tablespoons butter
• 2  tablespoons all-purpose flour
• 1  cup evaporated milk
• 1⁄2 cup chicken broth
• 1⁄2 cup parmesan cheese, shredded
• 1⁄2 cup provolone cheese, grated
• 1⁄8 teaspoon cayenne pepper
•  fresh ground black pepper

Directions

1. HEAT water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
2. MELT butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
3. NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.