6
ounces uncooked fettuccine
1
pound boneless chicken, cut into strips
2
tablespoons olive oil, divided
2 1/2
teaspoons salt-free herb seasoning blend, divided
1
large sweet red pepper, julienned
1
large sweet yellow pepper, julienned
1
small green pepper, julienned
1
small onion, halved and sliced
1
cup sliced fresh mushrooms
1/2
cup chicken broth
1
tablespoon shredded Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, sauté chicken in 1 tablespoon oil until no longer pink. Sprinkle with 1 teaspoon seasoning blend; cook 30 seconds longer. Remove and keep warm. In the same skillet, sauté the peppers and onion in remaining oil for 3 minutes. Add mushrooms; cook 2 minutes longer or until vegetables are crisp-tender. Stir in broth and remaining seasoning blend. Return chicken to pan; heat through. Drain fettuccine; toss with chicken mixture. Sprinkle with Parmesan cheese.
