https://www.copymethat.com/r/Tjnq7SGUq/chicken-fettuccine-primavera/
79058070
ltS69eC
Tjnq7SGUq
2024-10-27 16:18:06
Chicken Fettuccine Primavera
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Servings: 4
Servings: 4
Ingredients
- 1 lb Fettuccine Pasta
- 1 cup Red Pepper
- 1 cup Carrots
- 1 Tbsp Oil
- 1 lb Chicken Breast - boneless, skinless
- 12 Green Onions
- 1 lb Asparagus - trimmed
- 1½ cup Chicken Broth
- 3 tsp Lemon Juice
- 1 tsp Salt
- 1 tsp Thyme - dried
- 1 tsp Lemon Peel
- 1½ cup Peas - frozen, thawed
- 2 Tbsp Cornstarch
- 2 Tbsp Water
- 4 Tbsp Sour Cream
- ½ cup Parmesan Cheese - shredded
Steps
- Slice red pepper into julienne. Shred carrots. Cut chicken into ¼” strips. Chop the green onions. Cut asparagus into 1" pieces. Grated lemon peel.
- Cook fettuccine according to instructions.
- In a skillet over medium heat, lightly brown chicken. Remove chicken from pan and sauté red pepper and carrots in oil for ~ 3 minutes or until tender.
- Stir in chicken, onion, asparagus, broth, lemon juice, salt, thyme and lemon peel. Cook 1 minute until asparagus is tender. Stir in peas and sauté ~ 1 minute until heated through.
- Combine cornstarch and water. Stir into chicken mixture. Bring to a boil. Cook and stir ~ 1 to 2 minutes or until chicken is no longer pink and sauce thickens. Remove from heat, stir in sour cream.
- Transfer to a large bowl and add fettuccine. Sprinkle with parmesan cheese and toss to coat.
Notes
- Calories 735
- Total Fat 18.5g
- Saturated Fat 6.7g
- Cholesterol 181mg
- Sodium 1255mg
- Total Carbohydrate 88.4g
- Dietary Fiber 7.6g
- Total Sugars 9.5g
- Protein 54.9g