Healthy Fettuccine Primavera

By kallen2302

Nutritional Information:
Serving Size:
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

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

Step 1

Combine soup, milk, garlic, salt, Italian seasoning and fennel in small bowl; set aside.

Spray large nonstick skillet with vegetable cooking spray.

Saute 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.

*1/2 pound cooked chicken, turkey sausage or shrimp may be added at this point.