Spinach Fettuccine With Creamy Chicken

• 2 34 tablespoons olive oil
• 4 boneless skinless chicken breasts, sliced (4-inch slices)
• 1 onion, sliced
• 1 garlic clove, crushed
• 1 red pepper, seeded and chopped
• 34 lb sliced button mushroom
• salt, to taste
• fresh ground black pepper, to taste
• crushed red pepper flakes, to taste (for that extra zing)
• 1 lb canned tomato sauce or 1 lb canned whole tomatoes
• 14 cup grated parmesan cheese
• 2 34 tablespoons fresh basil, shredded
• 12 teaspoon sugar or 12 teaspoon Splenda sugar substitute
• 14 cup low-fat sour cream or 14 cup sour cream
• 1 lb spinach fettuccine
• 2 34 tablespoons slivered almonds

1. Heat oil in a heavy nonstick pan over medium-high heat.
2. Add chicken, onion, garlic, red pepper, mushrooms, crushed red pepper flakes, and cook, stirring, about 5-7 minutes, or until chicken is cooked through.
3. Stir in tomatoes, cheese, basil, and sugar or splenda, and bring to a boil.
4. Taste and season with salt & pepper, if needed.
5. Add cream and reheat.
6. Meanwhile, cook pasta in boiling salted water 8-10 minutes, or until al dente.
7. Drain.
8. Serve pasta with creamy chicken, sprinkled with almonds.
9. Serve with Zinfandel, White Zinfandel or Pinot Noir.

olive oil, chicken breasts, onion, garlic, red pepper, button mushroom, salt, fresh ground black pepper, red pepper, tomato sauce, parmesan cheese, fresh basil, sugar, lowfat sour cream, fettuccine, almonds

Taken from www.food.com/recipe/spinach-fettuccine-with-creamy-chicken-264830 (may not work)