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Home >> Articles >> Recipes

Fettuccine with Sweet Pepper-Cayenne Sauce

Yields: Enough for 2

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
1/2 onion, chopped
6 cloves garlic, minced
3/4 teaspoon cayenne pepper (less if you can't handle it)
1 cup reduced fat sour cream
1/2 cup chicken broth
3/4 cup grated parmesan cheese
chicken breast, chopped
pinch of dried oregno
pinch of basil
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Start cooking your chicken as well.

2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, onion, garlic, cayenne pepper, oregano, and basil over medium heat for 3 to 5 minutes.

3. Stir in broth; simmer uncovered for 5 minutes (or until sauce is no longer watery). Remove from heat and stir in cheese. Now add the sour cream (sour cream does not like to be cooked).

4. Toss hot pasta with sauce and your chicken. Season with salt and pepper to taste; serve.




  

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