4 servings fettucini
16 oz. frozen combo vegetables
2 tbsp. butter
3 tbsp. flour
3 tbsp. minced chives
1 tsp. instant chicken bouillon granules
1 tsp. basil
2 garlic buds, minced
1/8 tsp. pepper
2 c. milk
1 1/2 c. shredded Monterey Jack cheese
3/4 c. shredded Gruyere cheese
3 tbsp. dry white wine

Cook fettucini according to directions. Cook frozen vegetables until crisp tender. In saucepan, melt butter, stir in flour, chives, bouillon, basil, garlic and pepper. Add milk. Cook and stir until mixture is thickened and bubbly. Continue to cook and stir for 1 minute more. Stir in cheese just until melted and add well drained vegetables. Serve at once by pouring over fettucini. Yield: 4 servings.