Mystical Meatballs

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 cup Hiland Dairy Light Sour Cream
3/4 cup chicken broth
3/4 cup Parmesan cheese, grated
salt and pepper to taste

In large saucepan, sauté 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, stir in cheese. Cook pasta al dente, drain and toss with sauce. Season with salt and pepper to taste.