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Fettuccini Primavera with Lemon Sauce

 Fettuccini Primavera with Lemon Sauce
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Fettuccini Primavera with Lemon Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1-1/3 cups equals 274 calories, 6 g fat (2 g saturated fat), 27 mg cholesterol, 431 mg sodium, 38 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.