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pasta primavera - No Diets Allowed
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Fettuccine Primavera

Fettuccine primavera with whole wheat pasta, browned chicken, crisp asparagus, red bell pepper, green onions and peas in a light lemon and thyme sauce. A spoonful of plain yogurt makes it creamy without heavy cream.

Ingredients

  • 8 oz uncooked whole wheat fettuccine
  • 1 Tbs Olive oil
  • 3 large chicken breasts cut into 1/4 inch strips
  • 1 julienned red bell pepper
  • 6 green onions sliced
  • 1 lb fresh asparagus trimmed and cut into 1 inch pieces
  • 3/4 cup organic chicken broth
  • 1-1/2 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp grated lemon peel
  • 1 cup frozen peas
  • 2 tsp cornstarch
  • 1 Tbs water
  • 2 Tbs plain yogurt
  • 1/4 cup shredded Parmesan cheese optional

Instructions

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, heat olive oil. Add chicken and brown on all sides of each piece. Remove chicken and put off to the side.
  • In same pan, add onions, red bell pepper, asparagus, broth, lemon juice, salt, thyme, and lemon peel. Cook for 1 minute until asparagus is crisp-tender. Stir in peas. Cook until heated through.
  • Combine corn starch and water in separate container until smooth. Bring chicken mixture to boil and while constantly stirring, pour in corn starch mixture.
  • Add chicken and cook for 1-2 minutes until chicken is no longer pink.
  • Remove from heat. Stir in plain yogurt. Drain fettuccine and add to chicken mixture. Mix well. Sprinkle with Parmesan cheese and serve.