Chicken Breast And Linguine In White Wine Sauce

• 2 to 3 boneless, skinless chicken breasts, halved
• 1 large white onion, diced
• 1/2 large green bell pepper, diced
• 1/2 large red bell pepper, diced
• 4 to 6 garlic cloves, crushed
• 1 stick butter (may use margarine)
• 1/2 c. light cream (may use milk)
• 1 c. white wine
• 1 Tbsp. Italian seasoning
• 1 Tbsp. lemon juice (optional)
• 1 Tbsp. cornstarch
• 1 1/2 Tbsp. parsley flakes
• linguine to serve six, cooked until soft

1. In a large skillet, melt butter; add crushed garlic and saute until soft.
2. Add onion and bell pepper (red and green); saute until soft.
3. Add chicken breasts and saute over medium-high heat until almost done, about fifteen minutes.
4. Add white wine, Italian seasoning, lemon juice and parsley flakes; cover and continue to heat over medium to low heat until chicken is done.
5. Add cream; cover and continue to heat.
6. (Linguine should be almost ready to serve.)
7. If needed, mix cornstarch in about 1 1/2 tablespoons water and stir into sauce for thickening.
8. It should not be too thick, but the consistency of a creamy sauce.
9. Remove chicken and place on a plate.
10. Pour sauce over drained linguine in a pot or bowl and mix.
11. Serve linguine on the side.
12. Sprinkle with grated Parmesan cheese, if desired.
13. A nice green salad with Italian dressing and garlic bread or sticks, served with a chilled white wine will top off a great meal.
14. Try spumoni for dessert.
15. Make it a perfect evening; put on an Italian opera or a great Italian singer on the tape deck or CD player.
16. If it's a really romantic evening, set the table with red and white linen, candles and dim the lights.

chicken breasts, white onion, green bell pepper, red bell pepper, garlic, butter, light cream, white wine, italian seasoning, lemon juice, cornstarch, parsley flakes, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496853 (may not work)