Fettuccini Primavera With Lemon Sauce

• 8 ounces uncooked fettuccine
• 1 cup julienned sweet red pepper
• 1 tablespoon canola oil
• 1/2 pound boneless skinless chicken breasts, cut into 1/4-inch strips
• 6 green onions, sliced
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup chicken broth
• 1-1/2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon grated lemon peel
• 2/3 cup frozen peas, thawed
• 2 teaspoons cornstarch
• 1 tablespoon water
• 2 tablespoons reduced-fat sour cream
• 1/4 cup shredded Parmesan cheese

1. Cook fettuccine according to package directions. Meanwhile, in a 12-in. nonstick skillet, saute red pepper in oil for 3 minutes or until crisp-tender. Stir in the chicken, onions, asparagus, broth, lemon juice, salt, thyme and lemon peel. Cook for 1 minute or until asparagus is crisp-tender.
2. Stir in peas; saute for 1 minute or until heated through. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened and chicken is no longer pink.
3. Remove from the heat; stir in sour cream. Transfer to a large bowl. Drain the fettuccine and add to chicken mixture. Sprinkle with Parmesan cheese and toss to coat.

fettuccine, sweet red pepper, canola oil, chicken breasts, green onions, fresh asparagus, chicken broth, lemon juice, salt, thyme, frozen peas, cornstarch, water, sour cream, parmesan cheese

Taken from www.tasteofhome.com/recipes/fettuccini-primavera-with-lemon-sauce/ (may not work)