Vegetable Fettuccine Alfredo

Ingredients

• 1 Carton Chef Boyardee Chicken Fettuccine Alfredo Skillet Meal

• 1 Medium Red Pepper Diced

• 1 Cup Frozen Chopped Broccoli

• 1 Cup Frozen Peas

• 2 tbsp. Butter

• 1 cup Water

• 1 1⁄2 cups Milk

• 1 Tbsp. Vegetable oil

Instructions

1. Dice red pepper. Add oil to a large skillet. Sautee red peppers until tender.

2. Add frozen broccoli, frozen peas, water, milk, seasoning mix, butter, and pasta to the pan and bring to a boil.

3. Reduce heat, cover and simmer for about 10-12 minutes, stirring occasionally until pasta is tender.

4. TIP: If sauce is too thin, uncover and cook an additional 1-3 minutes to desired consistency. Sauce will thicken as pasta cools.