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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.
10 min
20 min
6 servings
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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
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.
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