Servings: 4
Dry fettuccine pasta
12 ounces
Red bell peppers, julienned
Garlic, minced
3 cloves
Cayenne pepper
3/4 teaspoon
Reduced-fat sour cream
1 cup
Chicken broth
3/4 cup
Grated Parmesan cheese
3/4 cup
Salt and pepper to taste
Fettuccine with Sweet Pepper-Cayenne Sauce
5 m
10 m
Ready in:
15 m
  1. 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.
  2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
  3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
  4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.