Recipe - Fettucine With Sweet Peppers And Onions

12 Oz.skinless; boneless
chicken breats
One half cup Chicken broth
1 teaspoon Cornstarch
1 pack (16 oz) frozen yellow;
green, and red peppers, and
onions (stir fry veggies)
1 pack (9 oz) refrigerated
fettucine or linguine
1 tablespoon Olive oil
2 teaspoon Bottled minced garlic
One fourth teaspoon Crushed red pepper (up to
1/2)
One half cup Chopped tomatoes
One fourth cup Snipped fresh basil
Romano cheese

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 bitesize 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
mediumhigh 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
EATL Digest by Mandy Bell mbell@CDSNET.NET on Aug 28, 1997