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

1. Put water to boil for fettuccine, and cook while the rest of the recipe is cooking.
2. In a large pan, heat 2 tablespoons oil over medium heat. Add chicken and saute, stirring, until chicken turns white, about two minutes.
3. Using slotted spoon, remove chicken from pan and set aside.
4. 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.
5. Add the chicken,garlic, and pepper flakes. Cook two to three minutes. Add tomatoes and cook till warmed through, about one minute.
6. Toss the chicken vegetable mixture with the well drained fettuccine to blend well. Top with grated cheese.

4 to 6 servings