Colorful Chicken Fettuccine |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and cheese; toss to coat. Yield: 6 servings.
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