Spicy Chicken Fettuccine

Serves 5 to 6

12 oz. Fettuccine, uncooked
2 tbsp. butter
12 oz. boneless skinless chicken breasts
(1 cup scallions, trimmed and chopped (about 6 scallions)
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

Prepare pasta according to package directions. While pasta is cooking, sauté chicken breasts in butter over medium heat until browned and cooked through, about 4 minutes. Remove the chicken from pan, cut in half and chill. Add flour to pan; stir until a roux forms. Add green onions, celery and peppers to sauté pan.  Sauté until crisp tender. Stir in remaining ingredients. Heat until sauce begins to simmer.

When pasta is done, drain well. Toss pasta with sauce; top with chicken.

National Pasta Assoc.