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Fettuccine with Chicken
Nb persons: 6
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FETTUCCINE WITH CHICKEN AND THREE PEPPERS ¼ of a 900 g pkg Fettuccine | |
2 tbsp | vegetable oil |
1 lb | boneless, skinless chicken breasts, cut into strips |
¼ c. | chicken broth |
1 each | red, yellow and green peppers, cut into strips |
1 | onion, chopped |
1 c. | sliced fresh mushrooms |
¼ c. | grated Parmesan cheese |
Salt | |
pepper |
Cook fettuccine according to package directions. In a skillet, heat oil; sauté chicken until golden. Remove chicken and set aside. Drain fat from skillet. Add broth to skillet, stirring and scraping browned bits from bottom. Stir in red, yellow and green pepper strips, onion and mushrooms; cover; reduce heat and cook, covered, until vegetables are tender-crisp. Return chicken to skillet and heat through. Toss fettuccine with chicken mixture and Parmesan cheese; season to taste with salt and pepper. Makes 6 servings.
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