1 tbsp. vegetable oil
2 sm. boneless chicken breast halves, skinned & cut into 1/2" pieces
1 onion, chopped
4 mushrooms, sliced
1/2 med. green bell pepper, chopped
1 garlic clove, minced
1 tsp. dried basil, crumbled
Freshly ground pepper
1 (15 oz.) can tomato sauce
3 tbsp. half and half
2 tbsp. freshly grated Parmesan cheese
1 tbsp. brown sugar (opt.)
2 tsp. fresh lemon juice
1/8 tsp. cayenne pepper
6 oz. dried spinach fettuccine
Sour cream
3 tbsp. sliced almonds, toasted

Heat oil in heavy medium skillet over medium high heat. Add chicken and saute until springy to touch, about 2 minutes. Transfer to plate using slotted spoon. Add onion, mushrooms, bell pepper, garlic, basil and pepper to skillet. Cook until onion is translucent and vegetables begin to soften, stirring occasionally, about 8 minutes. Add tomato sauce, half and half, Parmesan cheese, brown sugar, lemon juice and cayenne. Reduce heat and simmer until thickened to sauce consistency, about 20 minutes. Add chicken to sauce. (Can be prepared 1 day ahead. Cover and refrigerate.) Simmer until chicken is heated through.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to warm platter. Spoon sauce over pasta. Garnish with sour cream. Sprinkle with almonds. 2 servings, can be doubled or tripled.