|Garlic||4 Clove (20 gm), minced|
|Lemon, rind||1 Teaspoon, grated|
|Dried crushed red pepper||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Olive oil||3 Tablespoon|
|Ready to serve chicken broth||14 1⁄2 Ounce (1 Can)|
|Lemon juice||3 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Fettuccine||16 Ounce, uncooked (1 Package)|
|Sweet red pepper||1 Medium, cut into thin strips|
|Green pepper||1 Medium, cut into thin strips|
Cook first 3 ingredients in butter and oil in a medium saucepan over medium heat 2 minutes, stirring occasionally.
Stir in chicken broth and lemon juice; cook until mixture is reduced to lA cups (about 25 minutes), stirring occasionally.
Stir in salt and ground pepper.
Cook fettuccine in a Dutch oven according to package directions; drain well.
Return fettuccine to Dutch oven; add broth mixture and pepper strips.
Cook over low heat, tossing gently, until mixture is thoroughly heated.