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Colorful Chicken Fettuccine

 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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Colorful Chicken Fettuccine (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.