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Main dishes

Triple-Pepper Fettuccine

Triple-Pepper Fettuccine recipe
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
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what you need

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

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.
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