10 ounces dried fettuccine
5 skinless, boneless chicken breast halves (about 1 1⁄2 pounds total)
Salt and ground black pepper
1 tablespoon olive oil
1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)
3⁄4 cup chicken broth
1 tablespoon cornstarch
1 teaspoon snipped fresh rosemary
1⁄8 teaspoon ground black pepper
1⁄4 cup maple syrup
Cook pasta according to package directions; drain. Set aside and keep warm.
Meanwhile, season chicken with salt and black pepper. In a 12-inch skillet heat oil over medium heat. Add chicken; cook for 10 to 12 minutes or until chicken is no longer pink (170°F), turning to brown evenly. Remove chicken from skillet; keep warm.
Increase heat to medium-high. Add frozen vegetables to skillet; cook and stir for 6 to 8 minutes or until vegetables are crisp-tender.
In a small bowl stir together chicken broth, cornstarch, rosemary, and the 1⁄8 teaspoon black pepper. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in maple syrup.
To serve, arrange hot pasta on dinner plates or in shallow bowls. Top with chicken. Spoon vegetable mixture over chicken and pasta.
Nutrition Facts per serving: 466 cal., 6 g total fat (1 g sat. fat), 79 mg chol., 285 mg sodium, 60 g carbo., 2 g fiber, 40 g pro.