Triple Pepper Fettuccine

1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
2 cloves garlic, minced
2 tablespoons butter
1 cup nonfat chicken broth
1/2 cup spicy brown mustard
12 ounces fettuccine, cooked and drained

Cook peppers and garlic in margarine or butter over medium heat until tender-crisp, about 2 minutes; remove from skillet. Blend chicken broth and mustard in same skillet. Simmer uncovered, stirring occasionally for 3 to 4 minutes or until slightly thickened. Stir in peppers until heated through. Serve over hot fettuccine.

4 points per serving

Per serving: 213 Calories (kcal); 5g Total Fat; (19% calories from fat); 8g Protein; 36g Carbohydrate; 8mg Cholesterol; 300mg Sodium Food Exchanges: 2 Grain Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates