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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 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.
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