Pioneer Chicken Pasta


  • 1/4 cup St. James Winery Pioneer White Wine
  • 1 (8-ounce) package fettuccine noodles
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into strips
  • 1/2 yellow bell pepper, sliced thinly
  • 1/2 red bell pepper, sliced thinly
  • 3/4 cup sliced fresh mushrooms
  • 1 cup heavy cream
  • 1/3 cup freshly grated Parmesan cheese
  • dash cayenne pepper (optional)


  1. Cook fettuccine according to package directions.
  2. Meanwhile in a deep 12-inch skillet, heat 2 tablespoons oil over medium heat.
  3. Add chicken. Cook 5 minutes, stirring frequently until browned and cooked through. Using slotted spoon, remove chicken to plate. Keep warm.
  4. To drippings in skillet, add 2 tablespoons olive oil, cook garlic for 2 minutes over medium heat.
  5. Add red and yellow peppers. Cook 5 minutes, stirring frequently until peppers are tender crisp.
  6. Add mushrooms and cook 5 more minutes.
  7. Add cream and bring to a light boil.
  8. Add wine.
  9. Reduce heat to medium and add chicken.
  10. Simmer 2 minutes or until hot.
  11. To serve, drain hot pasta, stir in vegetables and chicken mixture.
  12. Top with grated Parmesan cheese.