| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| Cook your favorite pasta | ||
| 1 | Campbell's 1/2 fat cream of | |
| chicken or any cream of | ||
| soup you enjoy | ||
| 2 | t | Worcetershire sauce, sp?? |
| 1 | Cloves garlic, up to 2 | |
| 1 | Handful broccoli cut up in | |
| little spears | ||
| 1 | Carrot, julienned | |
| 2 | T | Onion |
| Several green/red pepper | ||
| strips | ||
| 1/4 | c | Frozen peas |
INSTRUCTIONS
Let above ingredients simmer while pasta is cooking and until veggies are crisp tender. Serve over pasta with some light parmesan cheese and hot pepper flakes. Very tasty and quick. Serves about 3. ***Note - I sometimes boil a chicken breast in the pasta water and then cut it up and add to the sauce for a few minutes. This provides a hearty meal with extra protein. Posted to EAT-LF Digest by "Taylor, Tamara" <TamaraT@gov.nb.ca> on Mar 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 971
Calories From Fat: 498
Total Fat: 55.4g
Cholesterol: 24.4mg
Sodium: 2488.6mg
Potassium: 500.7mg
Carbohydrates: 99.9g
Fiber: 4.2g
Sugar: 46.8g
Protein: 19.3g