1 12 ounce package dried fettuccine, cooked, drained, kept warm
1 tablespoon olive oil
2 cups broccoli florets
1 cup diagonally sliced celery
1 large onion, cut into wedges
2 clove garlic, finely chopped
3/4 teaspoon crushed, dried basil
1 12 ounce can evaporated fat free milk
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground white pepper
2 tablespoons cornstarch
3/4 cup chicken broth
1 cup thinly sliced red bell pepper strips
1/2 cup loose pack frozen peas
3/4 cup grated Parmesan cheese
1. Heat olive oil in large skillet over medium high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender.
2. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes.
3. Combine cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas.
4. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender; do not boil. Serve over pasta. Sprinkle with cheese.