INGREDIENTS
1
can (10-3/4 ounces) reduced-fat condensed cream of chicken soup, undiluted
1/3
cup fat-free (skim) milk
2
cloves garlic, minced
1/2
teaspoon salt
1/2
teaspoon dried Italian seasoning
1/8
teaspoon fennel seeds, crushed
4
cups sliced fresh vegetables (peppers, zucchini, carrots, asparagus) or thawed frozen vegetables
1
cup coarsely chopped fresh plum tomatoes
4
cups hot cooked fettuccine
PREPARATION:
- Combine soup, milk, garlic, salt, Italian seasoning and fennel in small bowl; set aside. Spray large nonstick skillet with vegetable cooking spray. Sauté vegetables over medium heat 4 to 5 minutes.* Stir in soup mixture; simmer 3 to 4 minutes. Add tomato; mix well. Serve over hot fettuccine.
*1/2 pound cooked chicken, turkey sausage or shrimp may be added at this point.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Sodium
616 mg
Protein
7 g
Fiber
4 g
Carbohydrate
34 g
Cholesterol
7 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
13 %
Calories
178
DIETARY EXCHANGE:
Vegetable
1
Starch
2
Fat
1/2
