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Fettuccine Primavera Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
8 oz. uncooked fettuccine
1 large julienned sweet red pepper
1 Tbsp. canola oil
1/2 lb. boneless skinless chicken breast, cut into 1/4 inch strips
6 green onions
1 bunch broccoli florets
3/4 c. chicken broth
1/2 tsp. lemon juice
1/2 tsp. dried thyme
2 tsp. corn starch
1 Tbsp. water
2 Tbsp. fat free sour cream
1/2 c. Italian cheese blend
1/4 c. Parmesan cheese
Directions:
Directions:
Cook fettuccine according to package. Meanwhile, in a 12 inch non-stick skillet sauté red pepper in oil for 3 minutes, or until tender. Stir in chicken, sauté for 2 minutes; add onions, broth, lemon juice, and thyme. Cook for 1 minute more, add broccoli. Cook 2 minutes more. Combine corn starch and water until smooth; stir into skillet. Bring to boil and stir for 30 seconds or until mixture thickens and chicken is no longer pink. Remove from heat; stir in sour cream. Transfer to large bowl. Drain fettuccine and add to chicken mixture. Sprinkle with cheese and 1/8 c. Parmesan cheese; toss to coat. Serve with remaining Parmesan cheese.
Personal Notes:
Personal Notes:
Instead of broccoli; use 1/2 lb. fresh asparagus, cut into 1 inch pieces, and 2/3 c. frozen peas, thawed.

 

 

 

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