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Name: Fettucine with Sweet Peppers and Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Romano cheese; 1/2 c Chopped Tomatoes; 1 tb olive oil; 1 pk (9 oz) refrigerated; 1/2 c Chicken broth; 1 pk (16 oz) frozen yellow;; 1/4 ts Crushed red pepper (up to; 2 ts Bottled minced garlic; 1/4 c Snipped fresh basil; 12 Oz.skinless; boneless; 1 ts Cornstarch

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INGREDIENTS

Romano cheese
1/2 c Chopped Tomatoes
1 tb olive oil
1 pk (9 oz) refrigerated
1/2 c Chicken broth
1 pk (16 oz) frozen yellow;
1/4 ts Crushed red pepper (up to
2 ts Bottled minced garlic
1/4 c Snipped fresh basil
12 Oz.skinless; boneless
1 ts Cornstarch

Servings

INSTRUCTIONS

I got the new edition of Better Homes and Gardens yesterday, and this looked so good, I ended up making it for dinner. It was quick, tasty, and reasonably healthy. What more could I ask for? Rinse chicken and pat dry with paper towels; cut into bite-size pieces and set aside. Stir together chicken broth and cornstarch; set aside. Bring a large pot of salted water to boiling. Add frozen pepper mixture and pasta. Return to boiling and cook for 2 minutes or till pasta is just tender. Drain and return to saucepan. Toss with 1 teaspoon of the olive oil. Keep pasta warm. Meanwhile, in a large skillet, heat remaining olive oil over medium-high heat. Add chicken, garlic and crushed red pepper. Cook for two to three minutes, or until chicken is no longer pink, stirring often. Push chicken to sides of skillet. Stir cornstarch mixture and add to center of skillet. Cook and stir till thickened and bubbly. Stir all ingredients together to coat with sauce. Remove chicken and sauce from heat; toss with cooked pasta mixture, tomatoes, and basil. Serve topped with curls of Romano cheese. Nutrition facts per serving: 389 cal., 9 g total fat (1 g. sat. fat), 96 mg chol., 261 mg sodium, 46 g, carbo., 1 g fiber, and 28 g, pro. Posted to EAT-L Digest by Mandy Bell on Aug 28, 1997

NOTES

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Fettucine with Sweet Peppers and Onions

Romano cheese
1/2 c Chopped Tomatoes
1 tb olive oil
1 pk (9 oz) refrigerated
1/2 c Chicken broth
1 pk (16 oz) frozen yellow;
1/4 ts Crushed red pepper (up to
2 ts Bottled minced garlic
1/4 c Snipped fresh basil
12 Oz.skinless; boneless
1 ts Cornstarch

I got the new edition of Better Homes and Gardens yesterday, and this  looked so good, I ended up making it for dinner. It was quick, tasty, and  reasonably healthy. What more could I ask for?    Rinse chicken and pat dry with paper towels; cut into bite-size pieces and  set aside. Stir together chicken broth and cornstarch; set aside. Bring a  large pot of salted water to boiling. Add frozen pepper mixture and pasta.  Return to boiling and cook for 2 minutes or till pasta is just tender.  Drain and return to saucepan. Toss with 1 teaspoon of the olive oil. Keep  pasta warm. Meanwhile, in a large skillet, heat remaining olive oil over  medium-high heat. Add chicken, garlic and crushed red pepper. Cook for two  to three minutes, or until chicken is no longer pink, stirring often. Push  chicken to sides of skillet. Stir cornstarch mixture and add to center of  skillet. Cook and stir till thickened and bubbly. Stir all ingredients  together to coat with sauce. Remove chicken and sauce from heat; toss with  cooked pasta mixture, tomatoes, and basil. Serve topped with curls of  Romano cheese.    Nutrition facts per serving: 389 cal., 9 g total fat (1 g. sat. fat), 96 mg  chol., 261 mg sodium, 46 g, carbo., 1 g fiber, and 28 g, pro. Posted to  EAT-L Digest  by Mandy Bell <mbell@CDSNET.NET> on Aug 28, 1997

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Nutrition

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Serving Size: 1 Serving (64g)
Recipe Makes: 4 Servings

Calories: 25
Calories from Fat: 12 (48%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 1.2mg		0 %
Sodium 201mg		7 %
Potassium 81.1mg		2 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 2.5g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 25

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