1/2 lb. fresh mushrooms, sliced
1 sm. sweet red pepper, cut into strips
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. butter, melted
3 c. chopped cooked chicken
1 (8 oz.) pkg. fettuccine
1/2 c. whipping cream
1/2 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley
1/4 tsp. ground white pepper
1/2 c. butter

Saute first four ingredients in 2 tablespoons butter in a large skillet over medium heat until vegetables are tender. Add chicken and cook until thoroughly heated. Set aside and keep warm.

Cook fettuccine according to package directions. Drain and place in large bowl. Combine whipping cream and one-half cup butter in small saucepan. Cook over low heat until butter melts. Stir in Parmesan cheese, chopped parsley and white pepper. Pour whipping cream mixture over hot fettuccine; add chicken mixture. Toss until fettuccine is thoroughly coated. Yields: 6 to 8 servings.