| | Directions | | In a large pot of lightly salted boiling water, cook fettuccine until tender but firm. Drain well. Meanwhile, in a large saucepan over medium high heat, combine flour, salt, pepper and nutmeg. Whisk in milk and chicken broth and cook about 6 minutes, stirring constantly, until mixture boils and thickens. Stir in cooked fettuccine, peas, diced bacon, grated Parmesan cheese and chopped basil. Cook until heated throughout. Makes 6 servings. |
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| Ingredients | | - |  | 1 pound fettuccine |
| - | | 2 tablespoons flour |
| - | | 3/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 teaspoon nutmeg |
| - | | 2 cups skim milk |
| - | | 1/2 cup Chicken Broth |
| - | | 2 cups frozen peas, thawed |
| - | | 1/2 cup diced Canadian bacon |
| - | | 3 tablespoons grated Parmesan cheese |
| - | | 1/2 cup fresh chopped basil |
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