Broccoli-Parmesan Fettuccine

• 2 c. broccoli flowerets
• 8 oz. fettuccine (uncooked)
• 2 Tbsp. butter or margarine
• 1 (6 oz.) pkg. Canadian bacon, cut in thin strips
• 1/3 c. whipping cream
• 1 1/2 c. freshly grated Parmesan cheese
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. salt

1. Cook broccoli in boiling water to cover 3 minutes; drain broccoli and plunge into ice water.
2. Drain and set aside.
3. Cook fettuccine according to package directions; drain and place in a large bowl.
4. Set aside.
5. Melt butter in a large skillet over medium-high heat.
6. Add Canadian bacon and cook, stirring constantly, 2 minutes.
7. Stir in broccoli and cook 1 minute or until thoroughly heated.
8. Add broccoli mixture, whipping cream and remaining ingredients to fettuccine; toss gently.
9. Serve immediately.
10. Yield:
11. 4 servings.

broccoli flowerets, butter, canadian bacon, whipping cream, parmesan cheese, freshly ground pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=552821 (may not work)