This to me tasted like a great alternative to Fettuccine Alfredo. While I love the taste of Alfredo, it is a little too heavy for me and I always feel sick after I eat it. This had a cheesy taste and a lot of flavor, but wasn’t heavy at all. It was quick and easy to make and could take on lots of different variations, too!
12 oz dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 t cayenne pepper (less if you don’t like spicy food)
1 c reduced fat sour cream
3/4 c chicken broth
3/4 c grated Parmesan cheese
salt and pepper to taste
Boil fettuccine, drain.
Spray cooking oil in large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat 3-5 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; serve.
We served this with grilled chicken marinated in Italian dressing and grilled asparagus. It was super delicious!