Fettuccini with Chicken and Peppers

By Tonya_Speed

NUTRITION per serving: 397 Calories; 3g Fat; 32g Protein; 58g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 147mg Sodium. Exchanges: 3 Grain (Starch); 3 Lean Meat; 2 Vegetable. Points: 7

Ingredients

• 1/2 cup low sodium chicken broth
• 1 teaspoon cornstarch
• 1 (16-oz.) package frozen yellow, green and red bell peppers and onions (stir-fry vegetables)
• 1 (9-oz.) package refrigerated Fettuccine OR Linguine pasta
• 1 teaspoon olive oil
• Water/oil mixture
• 12 ounces boneless skinless chicken breast meat, cut into bite-sized pieces
• 2 cloves garlic, pressed
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped tomatoes
• 1/4 cup snipped fresh basil leaves

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a cup, combine chicken broth and cornstarch; set aside. Bring a large saucepan of water to a boil; add frozen bell peppers/onion mixture and pasta. Return to a boil and cook for 2 minutes or until pasta is just tender. Drain and return to saucepan; toss with the olive oil; keep warm. Meanwhile, heat a large skillet coated with water/oil mixture over medium-high heat; add chicken, garlic and crushed red pepper flakes. Cook for 2 to 3 minutes or until chicken is no longer pink, stirring often. Push chicken to the sides of the skillet. Stir cornstarch mixture and add to the center of the skillet; cook and stir until thickened and bubbly. Blend with chicken mixture. Remove from heat and toss with cooked pasta mixture, tomatoes and basil.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).