Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6-8 servings 2 c Heavy cream
2 lb Boneless chicken breast 1 c Sliced mushrooms
3 T Unsalted butter 2 T Unsalted butter
1 md Red bell pepper, cut into 1/2 t Salt
-julienne strips 3/4 c Freshly grated Parmesan
1 md Yellow bell pepper, cut in -cheese
-julienne strips 1/4 c Minced fresh basil
1/2 c Dry white wine 12 ea Ounces spinach fettucine,
1/2 c Chicken broth -cooked al dente and drained

--------------------------MARINADE-------------------------------
1/2 c Olive oil 1 T Crushed red pepper flakes
1/4 c Minced fresh basil 2 t Minced garlic
3 T Fresh lemon juice

In shallow dish, mix marinade ingredients. Add chicken, turning to
coat. Cover and refrigerate overnight. In large skillet, melt 3 Tbsp
butter and saute peppers for 2 minutes. Remove peppers; reserve. Stir
in wine and chicken broth. Increase heat to high and boil until sauce
is reduced to 2 tablespoons, about 5 minutes. Add cream and cook
until sauce is reduced by half, about 4 minutes. In another skillet,
saute mushrooms in 2 Tbsp butter over medium-high heat until slightly
browned. Add peppers, cream sauce and salt. Drain chicken, discarding
marinade. Broil chicken 4 inches from heat, turning once, cooking
until tender and juices run clear. (Chicken may also be grilled.)
Discard skin and cut chicken into 1/2-inch strips. Stir Parmesan and
1/4 cup basil into heated pepper sauce. On heated platter, arrange
chicken attractively on top of warm fettucine and pour sauce over top
to cover. Serve immediately. Creme de Colorado Cookbook (1987) From
the collection of Jim Vorheis

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