cayenne alfredo fettuccine

Ingredients

2 chicken breasts

12 ounces dry fettuccine pasta

2 red bell peppers, julienned

3 cloves garlic, minced

3/4 teaspoon cayenne pepper. (Prob don't want to add much more than this)

1 cup reduced fat sour cream

3/4 cup chicken broth

3/4 cup grated Parmesan cheese

salt and pepper to taste

Directions

- 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.

- Dice chicken, chop 1 1/2 peppers into large pieces, mince remaining half pepper

- Add some oil in large skillet and fry up the chicken with half of the minced pepper. (Leave the rest of the minced pepper for the sauce).

- Remove chicken, saute all remaining chopped and minced peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes

- Remove large pepper chunks. Put it with the chicken or something.

- Stir in sour cream and broth;

- Simmer uncovered for 5 minutes.

- Remove from heat and stir in cheese.

- Toss hot pasta with sauce and season with salt and pepper to taste; serve.

[source]