| | Directions | | 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. |
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| Ingredients | | - |  | 10 ounces uncooked fettuccine |
| - | | 1 pound skinless, boneless chicken breasts |
| - | | 1 tablespoon vegetable oil |
| - | | 1 cup carrots, julienned |
| - | | 2 cups fresh broccoli florets |
| - | | 1/2 green pepper, julienned (medium) |
| - | | 1/2 sweet red pepper, julienned (medium) |
| - | | 4 teaspoons cornstarch |
| - | | 1 can chicken broth (14 1/2 ounce can) |
| - | | 1 tablespoon lemon juice |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon dried thyme |
| - | | 2 tablespoons sour cream |
| - | | 1/2 cup Parmesan cheese, shredded |
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