4 tablespoons. Butter
1 Green Bell Pepper, chopped (1 cup)
1 Red Bell Pepper, chopped (1 cup)
1/2 White Onion, sliced and quartered (1 cup)
1 Clove Garlic, pressed
2 Boneless, Skinless Chicken Breasts Halves
1 teaspoon. Olive Oil
1 Medium Tomato, chopped
4 to 6 Mushrooms, sliced (1 1/4 cups)
1 Cup Chicken Stock
1/4 teaspoon Cayenne Pepper
1/4 teaspoon White Pepper
1/4 teaspoon Paprika
1/4 teaspoon Dried Thyme
4 to 6 Quarts Water
1 Box (12-oz) Fettuccine
2 teaspoons Chopped Fresh Parsley
Melt 2 tablespoons. of butter in a large skillet over medium-high heat. Saute bell peppers, onions and garlic for 8 to 10 minutes or until vegetables begin to soften slightly. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add chicken pieces and cook, stirring for 5 to 7 minutes or until chicken shows no pink. When the vegetables are soft, about 10 minutes, add chicken to the pan. Add tomato, mushrooms, chicken stock, 1/4 teaspoon. salt, cayenne pepper, paprika, white pepper and thyme; continue to simmer for 10 to 12 minutes until it thickens. In the meantime bring water to a boil in a large pot.
if you like, add a half tablespoon of salt to water. Cook the Fettuccine in the boiling water until done. This will take 10 to 12 minutes. then Fettuccine is done, drain and add remaining 2 tablespoons of butter. The butter should melt quickly on the hot pasta. Toss the pasta to mix in butter.
Serve the dish by dividing the pasta in half on 2 plates.
Divide the chicken and vegetable sauce evenly and spread over the top of the pasta on each plate.
Divide the parsley and sprinkle over top of each serving. You may also sprinkle grated Parmesan cheese over top