FETTUCCINE WITH SWEET PEPPERS AND ONIONS Vitamin-rich onions become a flavor focal point for this speedy main-dish pasta. 12 ounces skinless, boneless chicken breasts 1/2 cup chicken broth 1 teaspoon cornstarch 1 16-ounce package frozen yellow, green, and red peppers, and onions (stir-fry vegetables) 1 9-ounce package refrigerated fettuccine or linguine 1 tablespoon olive oil 2 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper 1 tomato, chopped (1/2 cup) 1/4 cup snipped fresh basil Romano cheese (optional)

Cut chicken into bite-size pieces and set aside. Stir together chicken broth and cornstarch in a small bowl or cup; set aside.

Bring a large pot of salted water to boiling. Add frozen vegetable mixture and pasta. Return to boiling and cook for 2 minutes or until pasta is just tender. Drain and return to saucepan. Toss with 1 teaspoon of the olive oil. Keep pasta warm.

Meanwhile, in a large skillet, heat remaining olive oil over medium-high heat. Add chicken, garlic, and crushed red pepper. Cook for 2 to 3 minutes or until chicken is no longer pink, stirring often. Push chicken to sides of skillet. Stir broth mixture and add to center of skillet. Cook and stir until thickened and bubbly. Stir to coat chicken with sauce.

Remove chicken and sauce from heat; toss with cooked pasta mixture, tomato, and basil. If desired, serve topped with curls of Romano cheese.

Makes 4 main-dish servings.

1 Serving: Calories: 368, Fat: 8g (Saturated: 2g), Cholesterol: 115mg, Sodium: 197mg, Carbohydrate: 44g, Protein: 30g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]