Pasta Light/1998

Fajita-Style Fettuccine
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 25 minutes N/A 381 17 7gm 262mg 50gm 29gm 103mg


INGREDIENTS:
8 ounces fettuccine 3/4 pound skinless, boneless chicken breasts, cut into 1/4-inch-wide strips 3 cloves garlic, minced
1 red bell pepper, slivered 1 medium red onion, slivered 1/3 cup fresh lemon juice
1/4 cup chopped fresh cilantro or parsley 2 teaspoons cornstarch 1 teaspoon dried basil
1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt
1 tablespoon olive oil 1/3 cup reduced-sodium chicken broth, defatted



1 In a large pot of boiling water, cook the pasta until just tender. Drain.
2 Meanwhile, in a medium bowl, combine the chicken, garlic, bell pepper, onion, lemon juice, 2 tablespoons of the cilantro, the cornstarch, oregano, basil, cumin, black pepper, and salt and toss gently to coat thoroughly.
3 In a large nonstick skillet, heat the oil until hot but not smoking over medium-high heat. Add the chicken mixture and cook, stirring frequently, until the chicken is cooked through and the vegetables are tender, about 5 minutes.
4 Add the broth and cook, stirring constantly, until the mixture just comes to a simmer, about 1 minute longer. Remove from the heat. Stir in the remaining 2 tablespoons cilantro. Place the pasta on 4 plates, spoon the chicken and vegetables on top, and serve.

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