Confetti Chicken Pasta

For some reason, I do not make this recipe very often. This is a great recipe, if you want little Creole in your diet. Use fettuccine noodles in this recipe; in a pinch, I have used spaghetti noodles. The spaghetti was all right, but you really need the fettuccine to help counterbalance the spice.

Ingredients:

1/2 cup butter

1 cup green bell pepper, chopped

1 cup yellow bell pepper, chopped

1 cup red bell pepper chopped

1 yellow onion, sliced and quartered

2 cloves of garlic, minced

2 tomatoes chopped

1 1/2 cup of chicken broth

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon pepper

1/4 teaspoon dried thyme

1/4 teaspoon cumin

3 boneless, skinless chicken breasts, cut into bite-size pieces

1 pound box fettuccine

Directions:

In a large skillet, melt butter over medium heat

Add chicken and cook until no pink shows

Add peppers onions and garlic and cook until the vegetables are just slightly soft

In a large pot, cook fettuccine as directed on package

To the skillet add tomatoes, mushrooms, chicken broth, and spices simmer for approximately 10 min. or until the sauce thickens

When the noodles are done drain and lightly coat with 2 tablespoons of olive oil

Divide the noodles onto serving plates, portion out the chicken and vegetables, spread over the noodles evenly.