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Colorful Chicken Fettuccine Recipe

Colorful Chicken Fettuccine Recipe photo by Taste of Home

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"This sure-fire entree is a delicious option if you ever find yourself in a time crunch. I like to prepare and freeze fresh veggies ahead of time for use in recipes like this one. Then, the rest is as easy as 1-2-3!" says Ginger Kelly, Cranberry Township, Pennsylvania.

This recipe is:

Quick

Diabetic Friendly

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Colorful Chicken Fettuccine Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

10 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 cup julienned carrots
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 cups fresh broccoli florets
4 teaspoons cornstarch
1 can (14-1/2 ounces) chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons sour cream
1/2 cup shredded Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute carrots for 1 minute. Add peppers and broccoli; saute 3-4 minutes longer or until vegetables are crisp-tender.
In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream.
Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and cheese; toss to coat. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 340 calories, 8 g fat (3 g saturated fat), 50 mg cholesterol, 650 mg sodium, 41 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Colorful Chicken Fettuccine in Taste of Home August/September 2006, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Colorful Chicken Fettuccine

Colorful Chicken Fettuccine

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Reviewed on Oct. 27, 2009 by karen1965B

This was great. I felt that I was eating very healthy and my whole family enjoyed it. I would definitely make it again.

Reviewed on Jun. 20, 2008 by badkitty

Oh , I also used olive oil , 2 tablespoons, instead of the vegetable oil.

Reviewed on Jun. 20, 2008 by badkitty

This was good...but I made alot of changes. I didn't use green bell pepper, I used zucchini and yellow squash along with the broccoli, red bell and carrots. This recipe really needs some fresh garlic tossed in and I also added some sliced green onions. I used Italian seasoning instead of thyme and added Emeril's Essence and black pepper. It was alot of work and not a fast recipe, but my husband liked it-not sure if I'll make it again, not bad though.