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pasta primavera - No Diets Allowed

Fettuccine Primavera


  • 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


  1. 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.
  2. 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.
  3. Combine corn starch and water in separate container until smooth. Bring chicken mixture to boil and while constantly stirring, pour in corn starch mixture.
  4. Add chicken and cook for 1-2 minutes until chicken is no longer pink.
  5. Remove from heat. Stir in plain yogurt. Drain fettuccine and add to chicken mixture. Mix well. Sprinkle with Parmesan cheese and serve.