2 tablespoon butter
1 red onion, thinly sliced
2 cloves garlic, finely chopped
Pinch red pepper flakes
1 lb boneless, skinless chicken breasts cut into thin strips
1 red pepper, cut in thin strips
1 green pepper, cut in thin strips
1 yellow pepper, cut in thin strips
1-1/2 cups whipping cream
1-1/2 teaspoon salt
3/4 teaspoon pepper
3/4 lb fettuccine
1/4 cup chopped fresh basil or parsley
Melt butter in a large deep frying pan. Add onion, garlic and red pepper flakes. Cook for 5 minutes or until onion is tender. Add chicken strips and cook until no longer pink. Add peppers and cook for 5 minutes or until they begin to wilt. Add whipping cream, salt and pepper. Gently bring to a boil, reduce heat and simmer for 5 to 8 minutes or until sauce thickens slightly. Meanwhile, cook fettuccine until tender, drain well. Toss pasta with sauce and basil. Adjust seasoning to taste.
Makes 4 to 6 servings.