FETTUCCINE WITH CHICKEN AND PEPPERS

1 (12 oz.) package fettuccine uncooked
2 tablespoons olive oil
2 tablespoons finely chopped garlic
2 tablespoons butter, divided use
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips (total pepper strips about 3 cups)
1 cup thinly sliced onion
1 cup sliced fresh mushrooms (3 oz.)
1 teaspoon dried basil
1 teaspoon oregano leaves
3/4 pound boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chicken broth
2 tablespoons red wine vinegar
1/2 cup grated Parmesan cheese, divided use

In large skillet over medium heat, heat oil; add garlic. Cook until light brown (about 2 mintues) stirring constantly.

Increase heat to medium high; add 1 tablespoon butter. Stir in peppers, onion mushrooms, basil and oregano. Cook 5 minutes or until slightly browned.

Meanwhile, cook pasta according to package directions; drain.

Remove peppers and onion from skillet and set aside.

Melt remaining butter in skillet; add chicken seasoned with salt and pepper. Cook 3 minutes or until thoroughly cooked, stirring occasionally.

Return peppers and onion mixture to skillet; stir in chicken broth and vinegar. Heat to boiling; reduce heat and simmer 3 minutes or until liquid is reduced by half.

Toss hot pasta with 1/4 cup cheese and chicken mixture; season with additional salt and pepper, if desired. Sprinkle with remaining Parmesan cheese.

Makes 10 servings (1 cup each)
Source: American Beauty Pasta Company