1 (9 oz.) pkg. fettuccine, cooked according to directions
4 (4 to 6 oz.) chicken breast halves, cooked and cubed
1 (14 1/2 oz.) can chicken broth
2 tbsp. Dijon mustard
2 tbsp. honey
2 tbsp. cornstarch
1 c. yellow bell pepper strips
1/2 c. red bell pepper strips
1/2 c. red onion strips

Combine broth, mustard, honey and cornstarch in a small bowl; mix until smooth. Transfer to a skillet and add chicken breasts, bell peppers and onion. Heat to a gentle boil; reduce to low. Cover and cook for 10 minutes or until sauce is thickened, vegetables are tender and chicken is heated through. Serve over hot fettuccine.