Recipe Details
Ingredients
-
12ouncesdry fettuccine pasta
-
2red bell peppers, julienned
-
3clovesgarlic, minced
-
¾teaspooncayenne pepper
-
1cupreduced fat sour cream
-
¾cupchicken broth
-
¾cupgrated Parmesan cheese
-
salt and pepper, to taste
Cooking Directions
-
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.
-
Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic, and cayenne pepper over medium heat for 3 to 5 minutes.
-
Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
-
Toss hot pasta with sauce and season with salt and pepper to taste; serve.
Editor’s Note:
Please note that the magazine version of this recipe reduces the chicken broth amount and includes fresh basil as a garnish.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories475 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 8g |
38% |
| Cholesterol 37mg |
12% |
| Sodium 403mg |
18% |
| Total Carbohydrate 69g |
25% |
| Dietary Fiber 4g |
15% |
| Total Sugars 5g |
|
| Protein 20g |
41% |
| Vitamin C 98mg |
109% |
| Calcium 258mg |
20% |
| Iron 3mg |
17% |
| Potassium 414mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
