Fettuccine Primavera Recipe

Save to Favorites

Post a Comment

Print Recipe

Email Recipe

Fettuccine Primavera

Rating:

Category: Pasta

6 Servings
By: Unknown

Rate this recipe:

More Pasta Recipes :

» Pasta Shells Florentine

» Spaghetti Italian

» Sweetened Spaghetti Squash

» Fettuccine with Brussels Sprouts

» Ratatouille Pasta

» Pasta and Herbs

» Pesto Pasta with Chicken

» Old Fashioned Macaroni Salad

» Orzo Parmesan and Basil

Ingredients:

8 oz uncooked fettuccine
1 cup julienned sweet red pepper
1 tbs canola oil
1/2 lb boneless skinless chicken breasts, cut into 1/4-inch strips
6 green onions, sliced
1/2 lb fresh asparagus, trimmed and cut into 1 inch pieces
3/4 cup chicken broth
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp grated lemon peel
2/3 cup frozen peas, thawed
2 tsp cornstarch
1 tbs water
2 tbs reduced fat sour cream
1/4 cup shredded Parmesan cheese

Instructions:

Cook fettuccine according to package directions. Meanwhile, in a 12-in. nonstick skillet, saute red pepper in oil for 3 minutes or until crisp-tender. Stir in the chicken, onions, asparagus, broth, lemon juice, salt, thyme and lemon peel. Cook for 1 minute or until asparagus is crisp-tender.
Stir in peas; saute for 1 minute or until heated through. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened and chicken is no longer pink.
Remove from the heat; stir in sour cream. Transfer to a large bowl. Drain the fettuccine and add to chicken mixture. Sprinkle with Parmesan cheese and toss to coat.

Recipe Comments :