This surefire 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! -Ginger Kelly, Cranberry Township, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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 cheese; toss to coat.
Nutrition Facts : Calories 340 calories, Fat 8g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 650mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
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