Recipes from Maria's Kitchen

Triple-Pepper Fettuccine

Prep Time: 10 mins
Total Time: 20 mins
Yield: Servings 6-8


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 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.

Storage Know-How: Store bell peppers in plastic bag in refrigerator for up to 1 week.

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