Fettuccine Premavera

Another "healthy" recipe I like to use is the following Fettuccine Primavera adapted from the Taste of Home Cookbook.


Try adapting this recipe to your liking, using vegetables that you enjoy, just as I did. You may also want to adapt the cooking time depending on your preferred veggie "doneness".

Fettuccine Primavera

8 oz uncooked fettuccine pasta

1 C. julienned sweet red pepper

1 T. canola oil

1/2 lb. boneless, skinless chicken breasts, cut into small strips

3/4 C. chicken broth

1 1/2 t. lemon juice

1/2 t. salt

1/2 t. dried thyme

1/2-1 t grated lemon peel (as you like)

2/3 C frozen peas, thawed

1/2 C. julienned carrots

1/2 C. broccoli in small pieces (thawed if frozen)

2 t. cornstarch

2 T. reduced-fat sour cream

1/4 C. shredded Parmesean cheese

1) Cook fettuccine according to package. Meanwhile, saute red pepper in oil for 3 min. in a large (12in) nonstick skillet.

2) Stir in chicken, broth, lemon juice, salt, thyme, peas, carrots, broccoli, and lemon peel. Cook for 2 mintues until heated through.

3) Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil and cook for 2-3 minutes while stirring (until thickened and chicken is no longer pink).

4) Remove from heat; stir in sour cream.

5) Pour drained fettuccine in a large bowl and add chicken and veggie mixture. Add parmesan cheese and toss all to coat.