Italian Creamy Fettuccine
| Yield: | 6 Servings |
| Categories: |
| 1 | tb | Olive or margarine |
| 2 | c | Broccoli flowerets |
| 1 | c | Diagonally sliced celery |
| 1/2 | lg | Onion, cut into wedges (up to 1) |
| 2 | Cloves garlic, minced | |
| 3/4 | ts | Dried basil leaves |
| 1 1/2 | c | (12-ounce can) undiluted Evaporated Skimmed milk |
| 3 | tb | Grated Parmesan cheese |
| 1/8 | ts | Ground pepper |
| 2 | tb | Cornstarch |
| 3/4 | c | Salt-reduced chicken broth |
| 1 | c | Thinly sliced red pepper strips |
| 1/2 | c | Frozen petite peas |
| 12 | oz | Dry fettuccine, cooked and drained |
| Grated Parmesan cheese (optional) | ||
| Fresh basil leaves (optional) |
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