Colorful Chicken Fettuccine
"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.
SERVINGS
|
4-6
|
CATEGORY
|
Main Dish
|
METHOD
|
Stovetop - One-Dish
|
PREP |
15 min. |
COOK
|
15 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 10 ounces uncooked fettuccine
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 tablespoon vegetable 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 Parmesan cheese; toss to coat. Yield: 4-6 servings.