Recipe: Colorful Chicken Fettuccine (with carrots, broccoli and bell pepper)

COLORFUL CHICKEN FETTUCCINE

"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!"

10 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon vegetable 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 (14 1/2 ounce) can 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

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.

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.

Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and Parmesan cheese; toss to coat.

Makes 4-6 servings
Source: Ginger Kelly, Cranberry Township, PA to Taste of Home Magazine, August-September 2006