1 lb. Fettuccini, Traditional, Whole Wheat, or flavored
4 Boneless Skinless Chicken Breast, thawed & cut into strips
1 TBS. Extra Virgin Olive Oil
1 TBS. Butter
Salt and Pepper
1 cup Heavy Cream
1 Green Pepper, julienned
1 Red Pepper, julienned
1 Red Onion, julienned
6 Green Tomatillos, cut in half or quartered
Jalapenos (optional)
1-2 TBS. Garlic, minced
1-2 TBS. Crushed Red Pepper
1 cup Parmigiano Reggiano Cheese
¼ cup chopped Cilantro
1 ripe lime

Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, season chicken breasts with salt and pepper and sauté them in butter and Extra Virgin Olive Oil until browned and tender (about 5 minutes).
Add red bell pepper, green bell pepper, red onion, tomatillos and garlic. Sauté and stir for 2-3 minute (vegetables will continue to cook). Add the cream, cheese and crushed red pepper and let simmer for an additional 2 minutes. Add the cooked Fettuccini to the skillet and toss and heat through. Transfer pasta onto a serving platter and top with cilantro and freshly squeezed lime juice! Serves 5-8