Comida Kraft
Recipe Box

Triple-Pepper Fettuccine

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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 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 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 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 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 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 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 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 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
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