I wonder if I can sneak this pasta dish past the kids when they are here. It's not your regular spaghetti but I suppose if you wanted, you could add meatballs. The recipe calls for low fat sour cream which I am not a fan of. There are certain thinks I cannot sacrifice my full fat version; sour cream fits into that category along with cream cheese.
12oz. dry fettucine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 tsp. cayenne pepper (go easy on this if you're not used to cayenne; many times I use about half of what a recipe calls for and we like hot stuff in our house)
1 C. reduced fat sour cream
3/4 C. chicken broth
3/4 C. 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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