12 oz dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 tsp cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
1. 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.
2. 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.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.