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Spicy Sweet Pepper Fettuccine

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In large saucepan, sauté red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.

Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat, stir in cheese.

Cook pasta al dente, drain and toss with sauce. Season with salt and pepper to taste.

  • 12 ounces dry fettuccine pasta
  • 2 red bell peppers, julienned
  • 3 cloves garlic, minced
  • 3/4 tsp. cayenne pepper
  • 1 cup Hiland Dairy Light Sour Cream
  • 3/4 cup chicken broth
  • 3/4 cup Parmesan cheese, grated
  • salt and pepper to taste

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 8

Amount Per Serving

Calories 240 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5.6g 28%
Trans Fat 0g 0%
Cholesterol 52mg 17%
Sodium 243mg 10%
Total Potassium 0mg 0%
Total Carbohydrate 27.2g 9%
Dietary Fiber 0.7g 3%
Sugars 1.5g 0%
Protein 10.2g 0%
Vitamin A 25% Vitamin C 65%
Calcium 15% Iron 9%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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