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Summer Garden Fettuccini

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• 1 tablespoon olive oil

• 2 teaspoons minced garlic

• 1 cup sweet pepper, cut into strips

• 1/2 large onion, chopped

• 2 cups fresh summer squash, cut into strips

• ½ cup carrots, cut into strips

• 1 tablespoon chopped fresh basil

• 1 can (12-ounces) fat-free evaporated milk

• 1 cup grated Parmesan cheese, divided in half

• 1/2 teaspoon black pepper or to taste

• 2 tablespoons cornstarch

• 3/4 cup fat-free, reduced sodium chicken broth

• 12-ounces whole grain pasta, cooked and kept warm

• Grilled chicken strips, cooked (optional)

1. Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook 5 minutes, stirring occasionally.

2. Add sweet pepper. Cook and stir 2 to 3 minutes more until vegetables are crisp tender.

3. Stir in milk, 3 tablespoons Parmesan cheese and black pepper.

4. Stir together cornstarch and chicken broth in a small bowl or measuring cup. Add to skillet; cook and stir until thickened and bubbly. Cook 2 minutes more.

5. Stir in fresh basil. Serve vegetables over cooked fettuccine, top with grilled chicken strips if desired, and sprinkle with remaining Parmesan cheese.

Serves 6.

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