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Categories:
directions water broccoli floret carrot red bell pepper butter flour milk chicken broth Parmesan cheese Provolone cheese cayenne pepper fresh ground black pepper
Viewed: 41 - Published at: 3 years agoIngredients
- 1 (9 ounce) packagerefrigerated fettuccine, prepared according to directions
- 34 cup water
- 1 cup broccoli floret
- 12 cup sliced carrot
- 12 cup red bell pepper, strips
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup evaporated milk
- 12 cup chicken broth
- 12 cup parmesan cheese, shredded
- 12 cup provolone cheese, grated
- 18 teaspoon cayenne pepper
- fresh ground black pepper
Method
- 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.
- 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.
- NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.
