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Cook Fettuccine According To Package Directions. Meanwhile, In A 12-In. Nonstick Skillet, Saute Red Pepper In Oil For 3 Minutes Or Until Crisp-Tender. Stir In The Chicken, Onions, Asparagus, Broth, Lemon Juice, Salt, Thyme And Lemon Peel. Cook For 1 Minute Or Until Asparagus Is Crisp-Tender. Stir In Peas; Saute For 1 Minute Or Until Heated Through. Combine Cornstarch And Water Until Smooth; Stir Into Chicken Mixture. Bring To A Boil; Cook And Stir For 1-2 Minutes Or Until Thickened And Chicken Is No Longer Pink. Remove From The Heat; Stir In Sour Cream. Transfer To A Large Bowl. Drain The Fettuccine And Add To Chicken Mixture. Sprinkle With Parmesan Cheese And Toss To Coat.
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