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Fettucini Tuna Primavera

6 oz. fettucini, uncooked
1 (10 1/2 oz.) can chicken broth
1/4 cup skim milk
1 Tbsp. margarine
1 cup fresh mushrooms, sliced
1/2 cup onion, chopped
1 Tbsp. fresh parsley, chopped
3/4 cup fresh broccoli
3/4 cup peas
3/4 cup diagonally sliced carrots
3 cloves garlic, minced
3 Tbsp. flour
1 (6 1/2 oz.) can Tuna
2 Tbsp. Parmesan cheese


Cook pasta. Meanwhile, in saucepan, heat broth and milk until hot. In skillet, melt margarine. Add vegetables, garlic and parsley; cook until vegetables are just tender. Stir flour into vegetables. Gradually stir broth mixture into vegetables, stirring constantly until mixture is thickened and bubbly. Stir in Tuna and Parmesan. Serve sauce over hot pasta.





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