Triple-Pepper Fettuccine

Name: Triple-Pepper Fettuccine
Prep time: 10 min
Total time: 20 min
Yield: Makes 6 servings.
Ingredients: 1 medium green pepper , cut into strips; 1 medium red pepper , cut into strips; 1 medium yellow pepper , cut into strips; 2 cloves garlic , minced; 2 Tbsp. margarine or butter; 1 cup chicken broth; 1/4 cup GREY POUPON Hearty Spicy Brown Mustard; 1 pkg. (12 oz.) fettuccine , cooked, drained

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Recipe by Kraft

Prep Time

10
min.

Total Time

20
min.

Servings

6 servings

Cooked red, green and yellow pepper strips are tossed with pasta in a garlic, mustard and chicken broth sauce for a colorful and delicious entrée.

What You Need

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1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 medium yellow pepper, cut into strips
2 cloves garlic, minced
2 Tbsp. margarine or butter
1 cup chicken broth
1/4 cup GREY POUPON Hearty Spicy Brown Mustard
1 pkg. (12 oz.) fettuccine, cooked, drained

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Make It

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Cook peppers and garlic in margarine on medium heat 2 min. or until crisp-tender. Remove from skillet; cover to keep warm.
Add chicken broth and mustard to skillet; mix well. Cook 3 to 4 min. or until slightly thickened, stirring occasionally. Add peppers; cook until heated through.
Spoon over hot fettuccine; toss to coat.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Storage Know-How

Store unwashed peppers in the refrigerator in a perforated plastic bag, or loosely wrapped in a plastic bag for about 1 week. To prepare, wash thoroughly and cut away the core. Remove seeds and membrane. Wrap cut pieces tightly in plastic wrap and refrigerate until ready to use.

Servings

6 servings

Healthy Living

Low fat
Low calorie
Generally Nutritious

Diet Exchange

2-1/2 Starch
1 Vegetable
1 Fat

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories	280

Total fat	6g
Saturated fat	1g
Cholesterol	0mg
Sodium	280mg
Carbohydrate	47g
Dietary fiber	3g
Sugars	4g
Protein	9g
% Daily Value
Vitamin A	20 %DV
Vitamin C	80 %DV
Calcium	4 %DV
Iron	15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by amjohnston from My fiance loved it, and I thought it was good, but not amazing. My fiance loved it, and I thought it was good, but not amazing. I had bell peppers, so I was trying to find a quick recipe. This was a perfect option because I had all the other ingredients at home. I first cooked cut up chicken and then added the bell peppers. After I poured in the chicken broth, I stirred in some cornstarch, and then I just let it simmer while I cooked the pasta.

Date published: 2012-02-23

Rated 4 out of 5 by white_civic from I do not like mustard at all so after reading other peoples rating that you could taste the mustard... I do not like mustard at all so after reading other peoples rating that you could taste the mustard I opted to leave it out. To thicken the sauce I used cornstarch and for flavor I used an Italian seasoning. I also added small chunks of chicken (that I pre-cooked) Very yummy! To top it off I added garlic cheddar biscuits and salad.

Date published: 2008-12-17

Rated 5 out of 5 by Niyogi from I really enjoy this recipe a lot. I really enjoy this recipe a lot. I make this at least once a month. My change, since I live in Germany, is to use a sweet grainy brown German mustard and I think that may be one of the reasons this recipe works for me. I strongly suggest trying different mustards for this recipe, preferably mild or sweet ones.

Date published: 2013-04-23

Rated 4 out of 5 by MFTOH from Great taste. Great taste. I used only 1/4 cup of Grey Poupon and it wasn't overpowering like Grey Poupon can be. I also use some other frozen vegetables and mixed it with the pepper. Turned out well.

Date published: 2003-08-04

Rated 5 out of 5 by fromgus from It sounds like a very good recipe for fettuccine which I love and I will be trying it. It sounds like a very good recipe for fettuccine which I love and I will be trying it.

Date published: 2002-10-11

Rated 1 out of 5 by BBritton07 from Too much mustard, the sauce never thickened, and it was just bland. Too much mustard, the sauce never thickened, and it was just bland. Not good at all.

Date published: 2008-10-19

Rated 3 out of 5 by dashersher from This turned out really well- and that's saying a lot since I cook for picky eaters! This turned out really well- and that's saying a lot since I cook for picky eaters!

Date published: 2003-02-09

Rated 4 out of 5 by WhitsEnd from This was very yummy. This was very yummy. I added some chicken to it for us, and we really liked it.

Date published: 2006-03-26