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+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.
+to 6 servings