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Marinade:
1/2 cup olive oil	2 Tblsp garlic, minced
1 Tblsp fresh lemon juice	1/4 cup fresh basil
1 T crushed red pepper flakes	2 lb. chicken breasts
Sauce:
3 Tblsp butter	1 cup mushrooms, sliced
1 each red & yellow peppers	2 Tblsp butter
1/2 cup dry white wine*	1/2 tsp salt
1/2 cup chicken broth	1/2 cup fresh basil
2 cups heavy cream	3/4 cup fresh Parmesan
12 oz. fettuccini

Mix marinade. Add boneless, skinless chicken breasts; turn to coat. Cover and refrigerate overnight. For sauce: In large skillet melt 3 Tblsp butter and saute peppers for 2 minutes. Remove peppers. Stir in wine* (to replace 1/2 cup white wine use 1/2 cup broth and 1 tsp of either wine vinegar or lemon juice. Other options are white grape juice, apple juice, or water) and chicken broth. Increase heat to high and boil until sauce is reduced to 1/2, about 5 minutes. Add cream and cook until sauce is reduced to half. In another skillet saute mushrooms in 2 Tblsp butter over medium high heat until browned. Add peppers, fresh basil, cream sauce, and salt. Drain chicken, discarding marinade. Broil or grill chicken, turning once, until tender. Slice into bite-size pieces. Cook fettuccini. Put in serving dish. Layer half pepper/mushroom sauce then chicken pieces, then the rest of the pepper/ mushroom sauce. Sprinkle with the fresh Parmesan.