Servings: 4

1 lb Fettuccine Pasta 1 lb Fettuccine Pasta
1 cup Red Pepper 1 cup Red Pepper
1 cup Carrots 1 cup Carrots
1 Tbsp Oil 1 Tbsp Oil
1 lb Chicken Breast – boneless, skinless 1 lb Chicken Breast - boneless, skinless
12 Green Onions 12 Green Onions
1 lb Asparagus – trimmed 1 lb Asparagus - trimmed
1½ cup Chicken Broth 1½ cup Chicken Broth
3 tsp Lemon Juice 3 tsp Lemon Juice
1 tsp Salt 1 tsp Salt
1 tsp Thyme – dried 1 tsp Thyme - dried
1 tsp Lemon Peel 1 tsp Lemon Peel
1½ cup Peas – frozen, thawed 1½ cup Peas - frozen, thawed
2 Tbsp Cornstarch 2 Tbsp Cornstarch
2 Tbsp Water 2 Tbsp Water
4 Tbsp Sour Cream 4 Tbsp Sour Cream
½ cup Parmesan Cheese - shredded ½ cup Parmesan Cheese - shredded

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.

Calories 735  Calories 735
Total Fat 18.5g  Total Fat 18.5g
Saturated Fat 6.7g  Saturated Fat 6.7g
Cholesterol 181mg  Cholesterol 181mg
Sodium 1255mg  Sodium 1255mg
Total Carbohydrate 88.4g  Total Carbohydrate 88.4g
Dietary Fiber 7.6g  Dietary Fiber 7.6g
Total Sugars 9.5g  Total Sugars 9.5g
Protein 54.9g  Protein 54.9g