Fettuccine with Sweet Pepper-Cayenne Sauce

12 ounces dry fettuccine pasta

2 red bell peppers, julienned

3 cloves garlic, minced

¾ teaspoon cayenne pepper

1 cup reduced fat sour cream

¾ cup chicken broth

¾ cup grated Parmesan cheese

salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.

Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.

Toss hot pasta with sauce and season with salt and pepper to taste; serve.