Pepper-Chicken Fettuccini Toss

• 1 package pasta, fettuccine uncooked
• 1/4 cup olive oil or vegetable oil
• 3 whole chicken breast halves, boneless, skinless cut into strips
• 2 large sweet red bell peppers cut into strips
• 2 large sweet yellow bell peppers cut into strips
• 1 medium green bell peppers cut into strips
• 1 medium onions cut into chunks
• 2 cups mushrooms fresh, sliced
• 1 teaspoon garden herb seasoning
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1. Prepare fettuccini as package directs; drain.
2. In large skillet, heat oil; add chicken, peppers, onion, mushrooms and seasoning.
3. Cook and stir over medium heat until chicken is cooked through, 8 to 10 minutes.
4. Add hot cooked fettuccini and parmesan cheese; toss to coat.
5. Serve immediately.
6. Refrigerate leftovers.

pasta, olive oil, chicken breast halves, sweet red bell peppers, sweet yellow bell peppers, green bell peppers, onions, mushrooms, garden herb seasoning, parmesan

Taken from recipeland.com/recipe/v/pepper-chicken-fettuccini-toss-43353 (may not work)