Pepper ‘N’ Chicken Fettuccine

• 6 ounces uncooked fettuccine
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 tablespoons olive oil, divided
• 2-1/2 teaspoons salt-free herb seasoning blend, divided
• 1 large sweet red pepper, julienned
• 1 large sweet yellow pepper, julienned
• 1 small green pepper, julienned
• 1 small onion, halved and sliced
• 1 cup sliced fresh mushrooms
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon shredded Parmesan cheese

1. Cook fettuccine according to package directions. Meanwhile, in a
2. , saute chicken in 1 tablespoon oil until no longer pink. Sprinkle with 1 teaspoon seasoning blend; cook 30 seconds longer. Remove and keep warm.
3. In the same skillet, saute the peppers and onion in remaining oil for 3 minutes. Add mushrooms; cook 2 minutes longer or until vegetables are crisp-tender. Stir in broth and remaining seasoning blend.
4. Return chicken to pan; heat through. Drain fettuccine; toss with chicken mixture. Sprinkle with Parmesan cheese.

fettuccine, chicken breasts, olive oil, salt, sweet red pepper, sweet yellow pepper, green pepper, onion, mushrooms, chicken broth, parmesan cheese

Taken from www.tasteofhome.com/recipes/pepper-n-chicken-fettuccine/ (may not work)