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Rice and Pasta - Creamy Fettuccine Primavera

  • 8 ounces fettuccine noodles
  • 1 cup broccoli florets
  • 1 cup carrots, cut julienne-style
  • 1/2 cup sweet red pepper, chopped
  • 1 3/4 cups skim milk
  • 1 (8-ounce) package light Neufchatel cheese, cubed
  • 1/2 cup green onions, chopped
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1 cup turkey breast, cooked and sliced julienne-style
  • 1/2 cup (2 ounces) grated Parmesan cheese

Prepare fettuccine as directed on package, adding broccoli, carrots, and red pepper during last five minutes of cooking time. Drain. In a medium saucepan, combine milk, cheese, onions, and seasonings on low heat; stir until smooth.

Stir in turkey and Parmesan cheese. Toss pasta and vegetables with sauce. Serve immediately. Yield: Six servings.
Submitted By: Mary L. Butler
Decatur Farmers Co-op
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