Vegetable Pasta and Wild Blueberry Oat Bars

Shopping List:
Fettucini – (We carry Maria’s Noodles if you want a locally made pasta)
2 cups button or cremini mushrooms
Celery
Cooking onions
Milk
Flour
Cooked chicken breast strips
Bright Parmesan Cheese
Fresh basil , parsley
Shelled peas

Wild Blueberry Oat Bars from our Bakery, or another treat of your choice
Nectarines or Peaches and blueberries for garnish

Recipe for Quick and Easy Vegetable Pasta:

from The 2000 Milk Calendar
8 oz (240 g) fettuccine or spaghetti
2 tsp (10 mL) vegetable oil
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) chopped onion
1 cup (250 mL) sliced celery
3 cloves garlic, minced
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) milk
1 -1/2 cups (375 mL) cooked chicken stips
1/2 cup (125 mL) freshly grated Bright Parmesan cheese
1/4 cup (60 mL) chopped fresh parsley
1/2 cup (125 mL) packed chopped fresh basil
Salt and pepper, to taste


In large pot of boiling water, cook fettuccine until tender but firm; drain.
Meanwhile, in large saucepan, heat oil over medium heat; cook mushrooms, onion, celery and garlic, stirring often, for about 8 min or until tender.
Whisk flour into cold milk until well mixed; stir into mushroom mixture and cook, stirring, until hot. Add chicken, Canadian Parmesan cheese, parsley, basil, and hot pasta; simmer, stirring gently, for 3 to 5 min or until sauce is thickened. Season with salt and pepper.
Note: I enjoy freshly shelled peas with this recipe. Cook and serve on the side.