Creamy Pasta Primavera

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Louanne's Kitchen


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1 red bell pepper, julienned

1 orange bell pepper, julienned

1 yellow bell pepper, julienned

1 large stalk of broccoli, cut into florets

3 carrots, julienned

1 red onion, sliced

1 lb cremini mushrooms, sliced

1 zucchini, julienned

1/3 cup of sundried tomatoes, julienned

1 jalapeno, seeded and julienned

2 tablespoons garlic, finely minced

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 cup heavy cream

1 1/2 cup chicken stock, divided

1/2 cup Riesling

1 teaspoon Paul Prudhomme's Poultry Magic

1/2 cup Parmesan cheese, grated +additional for serving

2 tablespoons basil chiffonade

1 lb pasta cooked and drained (I used fettucine, but I usually use farfalle when I make chicken alfredo)

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