Ingredients 4 tbsp butter 2 red onion, thinly sliced 4 cloves garlic, finely chopped Pinch hot red chili flakes 2 lb boneless, skinless chicken breasts, cut into thin strips

2 sweet red pepper, cut into thin strips
2 green pepper, cut into thin strips
2 yellow pepper, cut into thin strips
3 cups 35% Real Whipping Cream OR evaporated milk
3 tsp salt
1 1/2 tsp pepper
1 1/2 lb fettuccine
1/2 cup fresh basil or parsley, chopped
Parmesan cheese

1.Melt butter in a large deep skillet. Add onions, garlic and hot pepper flakes. Cook 5 min or until onions are fragrant and tender.
2.Add chicken pieces and cook until just colored on all sides.
3.Add peppers and cook 5 min longer so that they begin to wilt.
4.Add Cream, salt and pepper. Bring to a boil. Reduce heat and simmer gently 5 to 8 min.
5.Meanwhile cook fettuccine until tender, drain well, toss with sauce and herbs.
6.Taste and adjust seasoning if necessary

Prepare the chicken in advance and warm up when pasta is done. You can add canned mushrooms, parmesan cheese and capers to taste if you want more flavor.


Louise Belisle

Louise Belisle is a retired French Canadian living in Coronado, Panama.  She loves entertaining - which for Louise means a table of interesting people, good food and good wine.  Passion:  Finding easy recipes that can make that happen!