This is one of my favorite Pampered Chef recipes! So fast and easy to make and tastes like youve been cooking all day! I always cook my veggies seperate because I dont like them quite so crunchy, then I add them to the pasta during last part of cooking. I also leave out bell pepper in mine.
Veggie Primavera
3 c broccoli florets
½ c coarsely chopped red bell pepper
2 medium carrots, cut into ¼ inch slices
1 can (14oz) chicken broth
1 c water
1 c milk
2 Tblsp butter
2 pckges 4.4 z each fettucine alfredo packs
1 garlic clove, pressed
grated parmesan cheese to top.
Cut broccoli into florets anc coarsely chop bell pepper and slice carrots. In large pot, bring chicken broth, water, milk and butter just to a boil. Stir in pasta and sauce mix, reduce heat to medium. Gently boil, uncovered 5 minutes.
Stir in broccoli, bell pepper, carrots, and garlic pressed. Return to a boil and continue to cook another 2 minutes. Let stand 8 minutes for sauce to thicken. Top with parmesan.
Easy Cheesy Cruisants
Using refrigerated cruisant rolls, roll up into cruisant on baking sheet. Melt butter and spread on each roll and sprinkle generous amount of grated parmesean cheese and bake according to package directions! Yep that easy!
EnJOY!
