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Low Fat Triple Pepper Fettuccine
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1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
2 cloves garlic, minced
2 tablespoons margarine or butter
1 cup chicken broth
1/2 cup spicy brown mustard
1 (12-ounce) package fettuccine, cooked and drained
Cook peppers and garlic in margarine or butter over medium heat until tender-crisp, about 2 minutes; remove from skillet.
Blend chicken broth and mustard in same skillet. Simmer uncovered, stirring occasionally for 3 to 4 minutes or until slightly thickened. Stir in peppers until heated through.
Serve over hot fettuccine.
Makes 6 to 8 servings.
Calories 229 Fat 9 g Carbs 48 g Sodium 597 mg Fiber 1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
