Chicken Fettuccine Primavera

• 12 oz. fettuccine
• 12 oz. chicken bouillon
• 1/4 c. + skim milk
• 1 tsp. lo-cal margarine
• 1 c. sliced fresh mushrooms
• 3/4 c. fresh broccoli flowerets
• 3/4 c. sliced carrots
• 3/4 c. fresh pea pods
• 1/2 c. chopped onion
• 3 cloves garlic
• 1 Tbsp. chopped parsley
• 3 Tbsp. + flour
• 1 1/2 c. chicken, cooked
• 2 Tbsp. Parmesan cheese

1. Cook pasta according to package directions; drain.
2. Meanwhile, heat bouillon and milk until hot.
3. In skillet, heat margarine.
4. Add vegetables, garlic and parsley; cook until tender.
5. Stir flour into vegetables.
6. Add broth mixture to vegetables slowly, stirring constantly, until thick and bubbly.
7. Add chicken and Parmesan; toss with hot fettuccine.

fettuccine, chicken bouillon, margarine, mushrooms, fresh broccoli flowerets, carrots, fresh pea pods, onion, garlic, parsley, flour, chicken, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430487 (may not work)