1/2 c. green pepper, chopped
1/4 c. flour
2 c. cooked chicken, chopped
1 sm. pkg. almonds, sliced
2 chicken bouillon cubes, crushed
2 tbsp. butter
2 c. milk
2 tbsp. parsley
8 oz. fettucini

In a saucepan, cook green pepper in butter until tender. Stir in flour and bouillon. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Stir in chopped chicken and parsley and heat through. Meanwhile, cook fettuccine in boiling, salted water and drain. Serve chicken mixture on top of hot fettuccine. Sprinkle with almonds.