Ingredients
10
ounces dried fettuccine
5
skinless, boneless chicken breast halves (about 1 1/2 pounds total)
1/4
teaspoon salt
1/4
teaspoon black pepper
1
tablespoon olive oil
2
medium red, green, and/or yellow sweet peppers, seeded and cut into bite-size strips
1
medium onion, sliced
3/4
cup reduced-sodium chicken broth
1
tablespoon cornstarch
1
teaspoon snipped fresh rosemary
1/8
teaspoon black pepper
1/4
cup maple syrup
Preparation
Cook pasta according to package directions; drain. Set aside and keep warm.
Meanwhile, sprinkle chicken with salt and the 1/4 teaspoon black pepper. In a very large skillet, cook chicken in hot oil over medium heat for 10 to 12 minutes or until an instant-read thermometer inserted in chicken registers 170°F, turning chicken once. Remove chicken from skillet; keep warm.
Increase heat to medium-high. Add vegetables to skillet; cook and stir for 6 to 8 minutes or until vegetables are crisp-tender.
In a small bowl, stir together chicken broth, cornstarch, rosemary, and the 1/8 teaspoon black pepper. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup.
To serve, arrange hot pasta on individual dinner plates or in shallow bowls. Top with chicken. Spoon vegetables and sauce over chicken.
