Cook fettuccine according to directions. Heat olive oil in skillet over medium heat. Sauté vegetables with basil and garlic until soft and cooked through. Add chicken broth and cook on low for 15-20 minutes. Add fettuccine and toss. Season with salt and pepper and top with Parmesan cheese. Serve immediately.
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 339 (43%)|
|Amt Per Serving||% DV|
|Total Fat 37.7g||50 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 155.2mg||48 %|
|Sodium 210.5mg||7 %|
|Potassium 813.3mg||21 %|
|Total Carbohydrate 65.3g||19 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 55.3g|
|Protein 45.7g||65 %|
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Calories per serving: 784
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