Pasta Primavera

Ingredients

• 1 lb. fresh asparagus cut diagonally into 1 in. pieces
• 3 c. fresh broccoli flowerets
• ½ stick butter
• 1 med. onion chopped
• 1 clove garlic, minced
• 3 large carrots scraped and sliced diagonally
• 1 med. sweet red pepper chopped
• 1 med sweet yellow pepper chopped
• 1 med green bell pepper chopped
• 1 pt ½ and ½
• 1 lb. Mexican velveeta
• 1 TBS. basil
• 3 green onions chopped
• 12 oz. fettuccine
• Salt and pepper to taste
• 1//2 pound fresh mushrooms, sliced (I omitted these)
• 1 cup Parmesan cheese
• 3 -4 large grilled chicken breasts

Instructions

1. Place asparagus and broccoli in a vegetable steamer over boiling water cover & steam 6-8 min. Remove from heat. Set aside.
2. Saute’ onion and garlic in large skillet until tender.Add carrots and peppers and saute’ until crisp/tender. Remove from heat. Set aside
3. Combine ½ and ½ and Velveeta. Cook over low heat until Velveeta is melted. Do not boil.
4. Add in green onions, basil, salt, and pepper to taste.
5. Cook fettuccine according to package directions in salted water. Drain well. Place in large serving bowl.
6. Add reserved vegetables, sauce and fresh mushrooms. Mix well. Sprinkle with parmesan cheese and pepper.
7. Slice grilled chicken breasts and lay over pasta