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This Recipe contributed by: | ||||||||||
6 oz fettuccini (cooked) 8 oz vegetables 1 oz olive oil 1 tsp garlic salt, pepper, oregano 1 oz white wine 1 tsp butter 1 oz parmesan cheese 1 oz chicken stock Sauté vegetables in olive oil until heated through. Add garlic, salt & pepper and oregano. Toss and continue to sauté. Add white wine, chicken stock, butter and pasta. Swirl in butter gently. Toss in parmesan cheese and serve. | ||||||||||
| (Updated: 24 May 2006) | ||||||||||
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