Makes: 5 tp 6 Serves

12 oz Fettuccine, uncooked
2 tbsp margarine
12 oz boneless skinless chicken breasts
6 oz (about 6) scallions, trimmed and chopped (about 1 cup)
2 large ribs celery, chopped (about 1 cup)
1 medium red bell pepper, cored, seeded and chopped (about 2/3 cup)
2 tbsp flour
1 1/4 cups chicken broth
1 1/2 tbsp lemon juice
2 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp chicken bouillon powder
1/4 tsp cayenne pepper

1. Prepare pasta according to package directions.
2. While pasta is cooking, saute chicken breasts in margarine over medium heat until browned and
cooked through, about 4 minutes. Remove the chicken from pan, cut in half and chill.
3. Add flour to pan; stir.
4. Add green onions, celery, and peppers to saute pan. Saute until crisp tender. Stir in remaining
ingredients. Heat until sauce begins to simmer.
5. When pasta is done, drain well. Toss pasta with sauce; top with chicken.

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