Categories: Weekday dinner, pasta
Ingredients
- 12 ounces dry fettuccine pasta
- 2 red bell peppers, julienned
- 3 cloves garlic, minced
- 3/4 teaspoon cayenne pepper 1 cup reduced fat sour cream
- 3/4 cup chicken broth
- 3/4 cup grated Parmesan cheese
- salt and pepper to taste
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
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Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
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Toss hot pasta with sauce and season with salt and pepper to taste; serve.