Colorful Chicken Fettucine

By bakers_delight85

Ingredients

• 10 ounces uncooked fettucine
• 1 pound boneless skinless chicken breasts, cut into strips
• 1 Tbsp. vegetable oil
• 1 cup julienned carrots
• 1 medium sweet red pepper, julienned
• 1 medium green pepper, julienned
• 2 cups fresh broccoli florets
• 4 tsp. cornstarch
• 1 can (14-1/2 ounces) chicken broth
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 2 tbsp. sour cream
• 1/2 cup shredded Parmesan cheese

Details

Servings 4

Preparation

Step 1

Cook fettucine 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 heat. Stir in sour cream.
Drain fettucine; place in a large bowl. Add the chicken, vegetable mixture and Parmesan cheese; toss to coat.