Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  dried fettuccine -- cooked, drained and
                        kept warm
  1         tablespoon  olive oil
  2               cups  broccoli flowerets
  1                cup  diagonally sliced celery -- (2 large stalks)
  1              large  onion -- cut into wedges
  2             cloves  garlic -- finely chopped
     3/4      teaspoon  dried basil -- crushed
  1 1/2           cups  nestlÉ® carnation® evaporated fat free -- (12 fluid-ounce
                        -- can)
                        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 large)
     1/2           cup  loose-pack frozen peas
                        grated parmesan cheese -- (optional)

Preparation:

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. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes. COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese.

Nutritional Information:

374 Calories (kcal); 20g Total Fat; (46% calories from fat); 16g Protein; 36g Carbohydrate; 12mg Cholesterol; 897mg Sodium