Main dishes

Triple-Pepper Fettuccine

photo by:kraft

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.

time

prep:

10 min

total:

20 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

what you need

medium green pepper, cut into strips

medium red pepper, cut into strips

medium yellow pepper, cut into strips

cloves garlic, minced

Tbsp. margarine or butter

cup chicken broth

1/4

cup GREY POUPON Hearty Spicy Brown Mustard

pkg. (12 oz.) fettuccine, cooked, drained

Make It

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.

Kraft Kitchens Tips

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.

Rate recipes, or edit your previous ratings and more. Sign In

Niyogi

posted:4/23/2013

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.

amjohnston

posted:2/22/2012

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.

white_civic

posted:12/16/2008

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.

BBritton07

posted:10/18/2008

Too much mustard, the sauce never thickened, and it was just bland. Not good at all.

a cook

posted:1/15/2007

Yuck. Nobody would eat it.

WhitsEnd

posted:3/26/2006

This was very yummy. I added some chicken to it for us, and we really liked it.

hoosier108

posted:3/26/2004

Also very good with pork or chicken!

a cook

posted:8/3/2003

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.

dashersher