Light Pasta Night- Fettucine with red peppers, chicken and basil

This recipe is light and fresh- the fresh basil really makes the dish. You could add any veggies you enjoy, but these are some family favourites.

Fettucine with peppers, chicken and fresh basil (adapted from eatingwell.com)

Ingredients:
2 Tbsp extra virgin olive oil
3 cloves of minced garlic
2 red peppers cut into chunks
1 cup frozen peas
2 cup cooked chicken
2 tsp freshly grated lemon zest
2 Tbsp fresh lemon juice
salt and pepper to taste
8 oz whole wheat fettucine
1/2 cup freshy grated Parmesan cheese
1/2 cup chopped fresh basil

Directions:
Bring a large pot of salted water to a boil for cooking pasta.  Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring until fragrant bu not browned, about 1 minute. Add peppers and peas and increase heat to medium- high, cook, stirring occasionaly, until tender and lighty browned, 3-4 minutes then add chicken to warm it up. Stir in lemon zest, lemon juice, salt and pepper. Remove from heat.
Meanwhile, cook pasta, stirring occasionally, until just tender, 9-11 minutes. Drain, reserving 1/2 cup of cooking liquid.  Add the pasta, the reserved liquid, parmesan and 1/4 cup basil to the skillet, toss to coat well. Serve immediately, garnished with remaining basil.

Nutrional Information (serves 4 people)
438 calories
51g carbs
13g fat
30g protein
9g fibre
7g sugar