Tuesday, August 26, 2008

Honey Dijon Fettuccine and Chicken

1 (9-oz.) package fettuccine
4 chicken breast halves
1 (14.5-oz.) can chicken broth
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons cornstarch
1 cup yellow bell pepper
1/2 cup red bell pepper strips
1/2 cup red onion strips

Combine broth, mustard, honey and cornstarch in small bowl; mix until smooth. Transfer to medium skillet; add chicken breasts, bell peppers and onion. Heat to a gentle boil; reduce heat to low.

Cook, covered for 10 minutes or until sauce is thickened, vegetables are tender-crisp and chicken is heated through. Serve over hot fettuccine.