Ingredients:
8 ounces fettuccine
1/2 cup chicken broth
2 cloves garlic, minced
1 cup shredded carrots
1 cup diced green peppers
1 cup broccoli florets
1 (3 ounce) packages dry-pack sun-dried tomatoes, chopped
1/2 cup chopped fresh basil
1 (15 ounce) cans canned tomatoes, chopped
3 tablespoons grated parmesan cheese
Directions:
Cook fettuccine according to pkg directions; drain well.
In 10 inch skillet, bring chicken broth to a boil.
Add garlic, carrots, peppers, broccoli and sun-dried tomatoes.
Cook and stir for 2 minutes.
Add basil and canned tomatoes with juice.
Bring to a boil.
Reduce heat to med; cook and stir for 5 minutes.
Remove from heat; stir in fettuccine and parmesan cheese.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.