Fettuccine with Sweet Pepper-Cayenne Sauce
12 ounces dry fettuccine pasta
2 red bell peppers
3 cloves garlic
¾ teaspoon cayenne pepper
1 cup reduced fat sour cream
¾ cup chicken broth
¾ cup grated Parmesan cheese
salt and pepper to taste
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.
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.
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.
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