Fettuccine With Pepper Sauce

READY IN: 40mins
Recipe by Doozie

I received this recipe from my cousin Jim, a male, who is a darn good cook....but most of his recipes are Hot! Hot! Hot! This is one that he was sure I would like cuz it was heat-free. He and his wife are both bikers....in their travels they pick up some recipes....which usually carries some hot peppers of one sort or another.

Top Review by Cookin-jo

Lovely one dish dinner that went together very quickly. The only change I made was to slightly increase the amount of broccoli and chicken as I had more of both on hand. I used low-fat mushroom soup. This recipe is wonderful as is but would be easy to add to. I think next time I'll add mushrooms and garlic just because we like them. Thank you, Doozie! Reviewed for PAC, Fall, 2007.

Ingredients Nutrition


  1. Cook Fettuccine according to package directions, and keep warm.
  2. Spray your skillet with non-stick vegetable oil spray, or use a small amount of vegetable oil.
  3. Saute broccoli, peppers and onions on medium heat until tender, approximately 3-4 minutes.
  4. Remove vegetables from pan, and add vegetable oil.
  5. Add the chicken strips to pan and saute about 4 minutes.
  6. Add soup, water, and basil to the chicken.
  7. Mix well; then add in the vegetable mixture.
  8. Bring to a boil, reduce heat and stir in the shredded cheese until melted.
  9. Serve over the Fettuccine.

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