Recipe

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• 12 oz boneless skinless chicken breasts
• 1 tbsp butter
• 1 large green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 tsp dry crushed red pepper
• 1 cup heavy cream
• 1 1/2 cups chicken stock
• 3 tbsp fresh basil, thinly sliced
• 1/4 cup parmesan cheese, finely grated

• 1 Cut each chicken breast into several strips, then sprinkle with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate.
• 2 Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add heavy cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
• 3 Cut chicken into thin strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate and then season sauce to taste with salt and pepper.
• 4 *For those not on a low carb diet, you can serve this over 8 oz. fettuccini. Just cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Serve sauce over pasta.
• 5 Serve, passing additional Parmesan separately.