Fettuccine With Chicken And Mixed Peppers

• 1 tbsp. olive oil
• 1 onion sliced thinly
• 2 cloves garlic, minced
• pinch hot red pepper flakes
• 1 each green and sweet red pepper, seeded and cut into thin strips
• 1-28 tin plum tomatoes, drained, broken up
• salt and pepper to taste
• 3/4 lb fresh fettuccine
• 14 c fresh basil or chopped parsley
• freshly grated Parmesan cheese (opt)

1. Heat oil in a non-stick skillet. Add onion, garlic and hot pepper flakes. Cook on low heat for 5-8 minutes - until fragrant and tender.
2. Add chicken and cook just until lightly browned on all sides.
3. Add peppers and cook for 5 minutes, just until peppers begin to wilt.
4. Add tomatoes, salt and pepper. Bring to a boil. Reduce heat and simmer gently for 5-8 minutes. Taste, adjust seasonings if necessary. Sprinkle with cheese if desired.

olive oil, onion, garlic, hot red pepper, sweet red pepper, tomatoes, salt, fresh fettuccine, fresh basil, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/fettuccine-with-chicken-and-mixed-peppers-1200466 (may not work)