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Fettuccine Primavera

By: Marietta Howell

"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"

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe 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

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.
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.

Footnotes

Nutritional Analysis: One serving (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 very lean meat, 1 vegetable, 1 fat.