Bell Pepper Fettuccine "Confetti Fettuccine", from Elaine Tait, Knight-Ridder Newspapers (Tampa Tribune?)

  * 1/4 cup olive oil
  * 1 large chicken breast, skinned, boned, cut into thin strips
  * 1 large onion, coarsely chopped, or in rings if preferred
  * 1 sweet red bell pepper, cut in strips
  * 1 sweet green bell pepper, cut in strips
  * 2 cloves garlic, minced
  * (1/4 to 1 teaspoon red pepper flakes, per taste)
  * 2 or 3 large ripe tomatoes, seeded and cored, diced
  * 1 pound cooked fettuccine
  * freshly grated Parmesan cheese
  
  - Put water to boil for fettuccine, and cook while the rest of the recipe is cooking.
  - In a large pan, heat 2 tablespoons oil over medium heat. Add chicken and saute, stirring, until chicken turns white, about two minutes.
  - Using slotted spoon, remove chicken from pan and set aside.
  - Add remaining two tablespoons of oil to pan. Increase heat to medium high, and add bell peppers and onion. Stir fry to soften, about ten minutes.
  - Add the chicken,garlic, and pepper flakes. Cook two to three minutes. Add tomatoes and cook till warmed through, about one minute.
  - Toss the chicken vegetable mixture with the well drained fettuccine to blend well. Top with grated cheese.

4 to 6 servings