Fettuccini Primavera with Lemon Sauce Recipe

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Fettuccini Primavera with Lemon Sauce Recipe
Fettuccini Primavera with Lemon Sauce Recipe photo by Taste of Home
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Fettuccini Primavera with Lemon Sauce Recipe

Read Reviews
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A mild lemon sauce seasoned with thyme lightly coats this attractive medley of tender chicken, pasta, asparagus, red pepper and peas. -Marietta Howell of Okmulgee, Oklahoma
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

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. Yield: 6 servings.
Originally published as Fettuccine Primavera in Light & Tasty February/March 2004, p31

Nutritional Facts

1-1/3 cups: 274 calories, 6g fat (2g saturated fat), 27mg cholesterol, 431mg sodium, 38g carbohydrate (0 sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

  • 8 ounces uncooked fettuccine
  • 1 cup julienned sweet red pepper
  • 1 tablespoon canola oil
  • 1/2 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 6 green onions, sliced
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup chicken broth
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon grated lemon peel
  • 2/3 cup frozen peas, thawed
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 tablespoons reduced-fat sour cream
  • 1/4 cup shredded Parmesan cheese
  1. 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.
  2. 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.
  3. 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. Yield: 6 servings.
Originally published as Fettuccine Primavera in Light & Tasty February/March 2004, p31

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dmv60 User ID: 4942727 53471
Reviewed Sep. 26, 2012

"I've made this with and without the chicken. Both versions are really good."

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