Prep: 10 min - Total: 20 min
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 medium yellow pepper, cut into strips
2 cloves garlic, minced
2 Tbsp. margarine or butter
1 cup chicken broth
1/2 cup GREY POUPON Spicy Brown Mustard
1 pkg. (12 oz.) fettuccine, cooked, drained
COOK peppers and garlic in margarine on medium heat until
tender-crisp, about 2 minutes. Remove from skillet.
BLEND chicken broth and mustard in same skillet. Simmer
uncovered, stirring occasionally for 3 to 4 minutes or until
slightly thickened. Stir in peppers until throughly heated.
SPOON over hot fettuccine; toss to coat.
Makes 6 to 8 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.