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Pauline Rose to Kendra K. Davis

Fettuccine Primavera with Chicken

Preparation Time: 10 minutes
Cooking Time: 15 minutes


2 Tbsp (25 mL) margarine or butter
2 cups (500 mL) mixed fresh or frozen vegetables
1 1/2 cups (375 mL) cubed cooked chicken
1 can (10 oz/284 mL) Campbell's condensed Cream of Chicken soup
1/2 cup (125 mL) milk
1/3 cup (75 mL) grated Parmesan cheese
3 cups (750 mL) hot cooked fettuccine (8 oz/250 g dry)


  1. In large skillet over medium heat, melt margarine. Stir-fry vegetables until tender-crisp.
  2. Stir in chicken, soup, milk and cheese. Bring to boil. Reduce heat to low. Simmer 5 minutes or until vegetables are tender, stirring occasionally.
  3. Pour over fettuccine; toss to coat. Makes 4 servings.


Use vegetables such as: onion wedges, thinly sliced carrots, sliced mushrooms, zucchini, cut green beans, broccoli flowerets or snow peas.

Pauline Rose to Kendra K. DavisHere is what Kendra had to say about her new basket:

"Thank you Pauline for the lidded basket and recipe for Fettuccine Primavera with Chicken, it looks like a great recipe that will be quick to make. This basket is a little bit of a mystery I don't know what kind of needles Pauline has used and it looks as though many kinds of materials have been used for binding! Cotton Floss? and Raffia? Started with a pretty blue tenneffre and topped with two cute little pine cones."

Pine Needle Group Logo, created by Carol Antrim