This recipe is from  Taste of Home, and is a new favorite in our house.

Cook 10 oz. fettuccine according to package directions.

In large skillet saute 1 lb. boneless chicken breast in 1 Tablespoon oil. Cook until no longer pink. Remove and keep warm. In same pan, saute 1 cup julienned carrots, for one minute. Add 1 red pepper, julienned, one green pepper julienned, 2 cups broccoli florets. Saute 3-4 minutes until crisp-tender.

In small bowl combine 1 can chicken broth, 4 teaspoons cornstarch, 1 Tablespoon lemon juice, 1/2 teaspoon salt, until blended. Stir into vegetables. Bring to a boil. Cook and stir for two minutes. Remove from heat. Add 2 Tablespoons sour cream.

Drain fettuccine, place in large bowl. Add chicken, vegetable mixture, and 1/2 shredded Parmesan cheese. Toss to coat.

Serve with bread sticks and Caesar salad. This is better than Olive Garden. Really.

My method for bread sticks is this: take a regular pizza crust recipe. Let rise. Roll out into rectangular shape onto greased cookie sheet. Rub with softened butter, sprinkle with parmesan cheese. Cut into “sticks” with pizza cutter. Cook until golden brown. These are great.

Another satisfied customer!