Ingredients
- 12 fettuccini
- 350 ml skim milk
- 120 ml lower sodium chicken broth
- 55 gr parmesan cheese (grated)
- 16 gr flour
- 14 gr butter
- 1 gr basil (dried)
In small saucepan, melt butter. Stir in flour. Cook and stir 1 minute. Stir in milk, chicken broth, and basil. Bring to a boil, stirring constantly, until thickened; keep warm. In 5 litre saucepan, cook fettuccini according to package directions; drain and return to saucepan. Stir in SPAM, vegetables, and sauce. Cook and stir over medium-high heat until thoroughly heated. Stir in Parmesan cheese.
