Creamy Fettuccine Alfredo with Chicken and Bell Peppers

Ingredients

• 0.1 teaspoon pepper black
• 3 tablespoons butter 
• 12 ounces fettucine dried
• 4 servings basil fresh
• 3 cloves garlic minced
• 1.3 cups heavy whipping cream 
• 4 servings parmesan cheese grated
• 0.5 teaspoon salt 
• 12 ounces chicken breast halves boneless skinless cut into bite-size pieces
• 2 large bell peppers red yellow cut into bit-size strips

Equipment

• frying pan
• pot
• stove
• slotted spoon

Directions

1. Cook fettuccine according to package directions in a large pot.
2. Drain and return to the pot; cover to keep warm.
3. Melt butter over medium heat in a large skillet.
4. Add chicken; cook for 3 to 4 minutes or until cooked through and no pink remains.
5. Remove with slotted spoon.
6. Add bell peppers to pan; cook for 5 minutes, stirring occasionally.
7. Add garlic to pan; cook for 1 minute more.
8. Add whipping cream, salt, and black pepper to pan; bring to a boil. Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken.
9. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken.
10. Add cooked fettuccine to the pan; stir gently.
11. Serve with additional Parmesan cheese and fresh basil.
12. [Cleaning Tip: Once the stove top is cool, wipe off any oil splatters or spills with Clorox® Disinfecting Wipes*.]