6 oz. uncooked linguine of Fettuccini
1 medium red onion, thinly sliced and separated into rings
1 medium carrot, thinly sliced (1/2 cup)
1/4 cup chopped red pepper
1/4 cup water
1 cup skim milk
2 tablespoons all-purpose flour
2 tablespoons dry white wine
1 teaspoon instant chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons grated Parmesan cheese
Prepare linguine as directed on package. Rinse. Let stand in warm water. Set aside. In 2-quart saucepan, combine onion, carrot, red pepper and water. Cook over medium-high heat for 6 to 7 minutes, or until vegetables are tender, stirring occasionally.
Reduce heat to low. In 2-cup measure, combine remaining ingredients, except Parmesan cheese. Add to onion mixture. Cook for 6 to 10 minutes, or until sauce thickens and bubbles, stirring frequently. Remove from heat. Stir in Parmesan cheese.
Drain linguine. In large mixing bowl or serving bowl, combine linguine and sauce. Toss to combine. Serve hot.
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