Fettuccini Primavera with Lemon Sauce
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
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
