Ingredients

12 ounces dry fettuccine pasta

2 red bell peppers, julienned

3 cloves garlic, minced

3/4 teaspoon cayenne pepper

1 cup reduced fat sour cream

3/4 cup chicken broth

3/4 cup grated Parmesan cheese

salt and pepper to taste

Directions

Prep    5 m    Cook    10 m    Ready In  15 m

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2.Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.

3.Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.