Ingredients
10 ounces uncooked fettuccine1 pound boneless skinless chicken breasts, cut into strips1 tablespoon canola oil1 cup julienned carrots1 medium sweet red pepper, julienned1 medium green pepper, julienned2 cups fresh broccoli florets4 teaspoons cornstarch1 can (14-1/2 ounces) chicken broth1 tablespoon lemon juice1/2 teaspoon salt1/2 teaspoon dried thyme2 tablespoons sour cream1/2 cup shredded Parmesan cheese
Preparation
Cook fettuccine 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 the heat. Stir in sour cream.
Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and cheese; toss to coat.
