1/2 c. olive oil
1/4 c. minced fresh basil
3 tbsp. fresh lemon juice
1 tbsp. crushed red pepper
2 tbsp. minced garlic

2 lbs. boneless chicken breasts
3 tbsp. unsalted butter
1/2 tsp. salt
1/4 c. minced fresh basil
12 oz. spinach fettucini, cooked and drained
1 med. red bell pepper, juliene strips
1 med. yellow bell pepper, cut same
1/2 c. dry white wine
1/2 c. chicken broth
2 c. heavy cream
1 c. sliced mushrooms
3/4 c. Parmesan cheese

Mix marinade. Coat on chicken and refrigerate overnight. In large skillet, melt butter and saute peppers for 2 minutes. Remove peppers and reserve. In skillet, stir in white wine and chicken broth. Increase heat to high and boil until sauce is reduced to 2 tablespoons, about 5 minutes. Add cream; cook until reduced by 1/2 (about 4 minutes). In 2nd skillet, saute mushrooms and 2 tablespoons butter over medium high until slightly brown. Add peppers to cream sauce and salt it. Drain chicken and discard marinade sauce.

Broil chicken 4 inches from heat, turning once, until tender and juice runs clear. Discard skin and cut chicken into 1/2 inch strips. Stir Parmesan cheese and basil in heated pepper sauce. On heated platter, arrange chicken attractively on top of warm fettucini. Pour sauce over it and serve immediately.