FETTUCCINI PRIMAVERA WITH LEMON SAUCE

Fettuccini Primavera with Lemon Sauce image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

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 zest
2/3 cup frozen peas, thawed
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons reduced-fat sour cream
1/4 cup shredded Parmesan cheese

Steps:

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 zest. 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.

Nutrition Facts : Calories 274 calories, Fat 6g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 431mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges