Ingredients

• 2 ounces olive oil
• 1 tablespoon garlic, fresh, chopped
• 1/2 cup onion, cut in large chunks
• 1/2 cup green pepper, diced in large pieces
• 1/2 cup red pepper, diced in large pieces
• 1/8 teaspoon cayenne pepper
• 1 cup chicken stock
• 1 cup v 8 vegetable juice
• 1 -3 tablespoon cornstarch (mix about a tablespoon with a couple table spoons cold water to form a slurry)
• salt and pepper, to taste
• 10 ounces fettuccine (cooked al dente)
• 1 tablespoon parmesan cheese
• 1 chicken breast, boneless, skinless, cooked and sliced in strips
• 1 teaspoon parsley, chopped

Instructions

1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.

3. Add cooked pasta to sauce and heat through until hot.

4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.