Printable | Taste of Home

Colorful Chicken Fettuccine

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

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

Printed from tasteofhome.com Oct 13, 2008

-----------------------Fold------------------------

Colorful Chicken Fettuccine cont.

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.