I discovered this recipe last year while searching for a way to use up some red peppers. It was an immediate hit. You can use red bell peppers (or any pepper for that matter) but we really like to use those mini sweet peppers whenever we can.
Another word to the wise- taste as you add the cayenne. It can get spicy real quick. Sometimes all I add is a pinch and that is plenty. The original recipe calls for 3/4 tsp cayenne, so if you like it hot- go for it!
Ingredients:
12 oz dry Fettuccinne noodles
2 Red Bell Peppers, julienned
3 cloves Garlic, minced
1/2 tsp Cayenne pepper
1 cup reduced fat Sour Cream
3/4 cup Chicken Broth
3/4 cup grated Parmesan Cheese (make sure to get the grated cheese, not the kind that you sprinkle from a can)
Put it together:
Boil your pasta about 8-10 minutes or until al dente. Drain and set aside. Saute the peppers, garlic, and cayenne pepper over medium heat for 3-5 minutes with a little bit of olive oil. Stir in the sour cream and broth and set to simmer for about 5 minutes. Remove from the heat and stir in your parmesean cheese until fully melted. Toss with your pasta and voila! Quick, easy, and delicious.
Enjoy!
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You can find the original recipe here.
