12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
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 saute 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.
Yield: 4 servings
Source: allrecipes.com
Thoughts: I've never really liked bell peppers but have recently been more open to them, so I thought I'd try this out! This is another spicy dish, so use less cayenne if desired. The parmesan cheese didn't quite melt thoroughly at the end, so I did get some globs of cheese but otherwise it was pretty tasty! My personal issues with the bell pepper made it not as delicious as it would probably be to others...I will probably try this with a different vegetable in the future.
Rating: 3
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