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4 Tbsp. butter
3 Tbsp. whipping cream
2/3 c. Parmesan cheese
3 eggs
6 oz. pasta
1 small red/green pepper
1 medium red onion, sliced in
2 c. cooked broccoli flowerets
1 1/2 c. cooked mushrooms,
1 1/2 c. cooked zucchini
1 1/2 c. chopped

Cook pasta and return to saucepan. Add 2 tablespoons of
butter; cover pasta to keep warm. In skillet cook pepper and
onion in remaining butter until tender. Stir in the rest of
the vegetables and chicken (or turkey) and add a dash of
Italian seasoning. Beat together eggs and cream; pour over
pasta in saucepan. Over very low heat, toss pasta until eggs
are slightly thickened and cooked. Add the vegetable mixture
and 1/2 cup of Parmesan cheese; toss to mix. Serve immediate-
ly. Pass remaining cheese on pasta.

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