Serves 6.

4 boneless skinless chicken breast halves (about 1 1/4 lbs.), cut into
1/2 inch strips
1 c. broccoli flowerets
1/2 c. chopped leeks (white part only)
1/2 c. chopped red pepper
1 garlic clove, minced
2 tbsp. olive oil
3/4 c. (4 oz.) crumbled Feta cheese
3/4 c. sour cream
1/4 c. milk
9 oz. pkg. refrigerated fettuccine, cooked, drained

Cook and stir chicken, broccoli, leeks, pepper and garlic in oil over medium heat 10 minutes or until chicken is tender. Mix feta cheese, sour cream and milk in saucepan. Cook over low heat two minutes or until thoroughly heated. Pour over pasta; toss to coat. Place pasta mixture on serving platter; top with chicken mixture. Sprinkle with fresh basil, if desired.