Pepper Pasta Recipe
Ingredients
| Garlic | 4 Clove (5gm), minced | |
| 1 teaspoon grated lemon rind | ||
| Crushed red pepper | 1/2 Teaspoon, dried | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Olive oil | 3 Tablespoon | |
| 1 (14 1/2-ounce) can ready-to-serve chicken broth | ||
| Lemon juice | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Fettuccine package | 1 , uncooked | |
| 1 medium-size sweet red pepper, cut into thin strips | ||
| 1 medium-size green pepper, cut into thin strips | ||
Directions
Cook first 3 ingredients in butter and oil in a medium saucepan over medium heat 2 minutes, stirring occasionally.
Stir in chicken broth and lemon juice; cook until mixture is reduced to lA cups (about 25 minutes), stirring occasionally.
Stir in salt and ground pepper.
Set aside.
Cook fettuccine in a Dutch oven according to package directions; drain well.
Return fettuccine to Dutch oven; add broth mixture and pepper strips.
Cook over low heat, tossing gently, until mixture is thoroughly heated.
Serve immediately.
Stir in chicken broth and lemon juice; cook until mixture is reduced to lA cups (about 25 minutes), stirring occasionally.
Stir in salt and ground pepper.
Set aside.
Cook fettuccine in a Dutch oven according to package directions; drain well.
Return fettuccine to Dutch oven; add broth mixture and pepper strips.
Cook over low heat, tossing gently, until mixture is thoroughly heated.
Serve immediately.
Chef
