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1/2 c. olive oil
1/2 c., minced fresh basil, divided
3 tbsp. lemon juice
2 tsp. minced fresh garlic
1 1/2 lb. boneless, skinless chicken breasts
1 medium red bell pepper
1 medium yellow bell pepper
3 tbsp. unsalted butter, divided
1/2 c. dry white wine
1/2 c. chicken broth
2 c. heavy cream
4 oz. sliced fresh mushrooms (approximately 1 cup)
1/2 tsp. salt
12 oz. freshly cooked and drained fettuccine
1/2 c. freshly grated Parmesan cheese
2 cans quartered artichokes
5 slices bacon

Mix oil, 1/4 c. basil, lemon juice and garlic in a shallow dish. Add chicken, turn to coat. Cover and marinate in refrigerator at least 3 hours or overnight.

To make sauce, peel bell peppers with vegetable peeler, reserve skins. Cut peppers into very thin strips.

Melt 1 1/2 tbsp. butter in a small saucepan over low heat. Add pepper peels and cook 2 minutes or until tender. Stir in wine and chicken broth. Increase heat to high and boil until only 1 tbsp. liquid remains.

Add cream. Stir constantly and cook for 4 minutes or until mixture is reduced by half and thick enough to coat the back of a spoon.

In a large skillet, melt the remaining 1 1/2 tbsp. butter over medium-high heat. Add mushrooms and cook about 2 minutes, until browned.

Pour in cream sauce through a sieve. Remove from heat, stir in salt, then pepper strips. (Can be refrigerated at this point, warm over low heat when ready.)

Drain chicken, broil or grill, turning once, until opaque. Cut in chunks or slices. Add to hot pasta in large bowl. Stir remaining basil and cheese into warm sauce. Pour sauce over chicken and pasta. Toss and serve.

4 servings.

- 2009 Tour
Bozeman United Methodist Church
Bozeman, MT