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
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.