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Fettuccini Primavera with Lemon Sauce Recipe

Fettuccini Primavera with Lemon Sauce Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

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

Reviews for Fettuccini Primavera with Lemon Sauce

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MY REVIEW
Reviewed Sep. 26, 2012

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

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.