Ingredients
8 oz. fresh mushrooms, sliced (I used Monterey)
1/2 large yellow and 1/2 red bell pepper, sliced thinly
1 heaping cup broccoli florets, cut small
2 Tbsp. olive oil
3/4 lb. Fettuccine noodles, cooked according to package directions, and drained
1 carton (14.5 oz.) Campbell's Soups for Easy Cooking in Creamy Herb & Garlic
1/2 cup mozzarella, swiss, or parmesan cheese, shredded (optional)
1/2 large yellow and 1/2 red bell pepper, sliced thinly
1 heaping cup broccoli florets, cut small
2 Tbsp. olive oil
3/4 lb. Fettuccine noodles, cooked according to package directions, and drained
1 carton (14.5 oz.) Campbell's Soups for Easy Cooking in Creamy Herb & Garlic
1/2 cup mozzarella, swiss, or parmesan cheese, shredded (optional)
Procedure:
- Begin by cooking your mushrooms, peppers, and broccoli in a skillet in olive oil until tender (10-15 minutes).
- Add your cooked fettuccine to the skillet, along with the Creamy Herb & Garlic Soup. Toss all ingredients together. Warm over the burner for a few minutes to heat evenly, then serve immediately. Add shredded cheese for garnish, if desired.
