1 lb. pasta
3 cloves crushed garlic
1 lg. onion
2 sliced peppers (1 green, 1 red)
3/4 c. chicken broth
2 chicken breasts, cut in strips
3/4 c. white wine
Olive oil
Salt and pepper to taste

Saute chicken strips and garlic in olive oil. Remove from pan. Fry peppers and onion al dente. Mix all together. Add broth and wine; simmer 5 minutes. Mix 1 tablespoon cornstarch in cold water. Add to chicken and peppers until thickened slightly. Cook pasta and top with mixture. Sprinkle with Parmesan cheese and serve.