Colorful Chicken Fettuccine

• 10 ounces uncooked fettuccine
• 1 pound boneless skinless chicken breasts, cut into strips
• 1 tablespoon canola oil
• 1 cup julienned carrots
• 1 medium sweet red pepper, julienned
• 1 medium green pepper, julienned
• 2 cups fresh broccoli florets
• 4 teaspoons cornstarch
• 1 can (14-1/2 ounces) chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 2 tablespoons sour cream
• 1/2 cup shredded Parmesan cheese

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute carrots for 1 minute. Add peppers and broccoli; saute 3-4 minutes longer or until vegetables are crisp-tender.
2. In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream.
3. Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and cheese; toss to coat.

fettuccine, chicken breasts, canola oil, carrots, sweet red pepper, green pepper, fresh broccoli florets, cornstarch, chicken broth, lemon juice, salt, thyme, sour cream, parmesan cheese

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