Colorful Chicken Fettuccine Recipe

Cook fettuccine according to directions on package. In a large skillet, sauté chicken in oil until no longer pink. Remove chicken from skillet and keep warm. In the same skillet, sauté carrots for 1 minute. Add peppers and broccoli. Sauté 4 minutes longer or until vegetables are crisp-tender. In a small bowl, combine the cornstarch, broth, lemon juice, salt, and thyme. Mix well, and add to vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from heat. Add sour cream. Drain fettuccine. Place in large bowl. Add the chicken, vegetable mixture, and Parmesan cheese. Toss to coat. Yields 4 to 6 servings.