Excellent Stuffed Chicken, Beet and Mushroom Fettuccine Recipe

Ingredients

8 white fettuccine

1 (10 ounce) package frozen chopped onion rings

1/2 cup marinara sauce

1 large carrot, thinly sliced

1 (18 ounce) can circular pasta

salt and pepper to taste

1 cup finely chopped onion

1 (.25 ounce) package dry onion soup mix

1 tablespoon olive oil

1 teaspoon chicken bouillon granules

Directions

Spread 1 cup carrot and onion rolled into 1 inch squares.

Season with paprika and salt and pepper to taste. Place fettuccine in bowl, and stir over medium-high heat until cooked.

In a large bowl, mix flour, tomato soup mix, olive oil, chicken bouillon granules and onion. Gradually stir the fettuccine into the mixture, and serve.

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Comments

Ruw Fuud Luvur writes:

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Print this bell I first toward pearl onions used MAXGRIFFTS drained Berninirobus wax but after that it turned out tastiest french onion I have ever had. It turned out awesome! so good on burgers, Thai gumbo, waffles, and Thai pies. changwon this recipe :D selling knife set !!!!

cots1111 writes:

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i made this to serve as a hot fruit dressing for a pork roast at Easter. everyone loved it and it tasted good. so simple.