1 (12 oz.) pkg. fettuccine
6 skinned boned chicken breast halves
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. butter
1/2 tsp. minced garlic
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 (17 oz.) jar alfredo sauce
1 c. chopped pecans, toasted
freshly grated Parmesan cheese

Cook fettuccine according to package directions. Drain. Set aside and keep warm.

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in a large skillet. Cook chicken in butter 5 minutes on each side or until golden, fork-tender and no pink remains. Remove chicken from skillet, reserving drippings in pan. Slice chicken diagonally into finger-length strips and set aside. Add the garlic and bell peppers to skillet. Cook, stirring constantly, until tender. Combine peppers, sauce, pecans and pasta. Toss gently.

To serve, divide fettuccine mixture evenly among six individual plates. Top each with chicken and sprinkle with Parmesan cheese. Serve immediately.

Makes 6 servings.