Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| 12 ounces | boneless skinless chicken breasts or | |
| thighs -- | cut into strips | |
| 1 Tbsp. | butter | |
| 1 large | green bell pepper -- thinly sliced | |
| 1 | red bell pepper -- thinly sliced | |
| 1 small | red onion -- thinly sliced | |
| 2 | garlic cloves -- minced | |
| 1/2 tsp. | dried crushed red pepper | |
| 1 1/2 | cups | whipping cream |
| 1 cup | chicken stock or canned low-salt | |
| chicken | broth | |
| 3 Tbsp. | thinly sliced fresh basil | |
| 1/4 cup | grated Parmesan cheese | |
| 8 ounces | fettuccine, penne or other pasta | |
| additional grated | Parmesan cheese |
Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet overmedium-high heat. Add chicken and cook until brown, about 5 minutes. Transferchicken to plate. Add green and red bell peppers and onion to same skillet andsaute until crisp-tender, about 5 minutes.Add minced garlic and crushed red pepperto skillet and saute 4 minutes. Add whipping cream and chicken stock. simmer untilsauce thickens slightly, about 8 minutes.Add chicken to sauce. Simmer until chicken is cooked through, about 2 minutes. Addbasil and 1/4 cup grated cheese.Cook pasta, drain, and top with chicken and sauce. Top with extra cheese.