1 pound chicken breast, cut in chunks
3 to 4 cloves garlic, minced
Salt and pepper to taste
1 red or green pepper, sliced
1 small can black olives, sliced
1/2 stick of pepperoni, sliced
1 can artichoke hearts, quartered
2 tablespoon fresh basil (or 1 tsp. dried)
8 to 12 ounces fettuccine, cooked and drained
2-3 fresh tomatoes, diced
1 cup Parmesan cheese, grated
Heat oil in large skillet. Add chicken, garlic, salt, and pepper; cook until chicken is white. Add sliced peppers, olives, pepperoni, artichokes and basil. Stir-fry 2 to 5 minutes.
Add fettuccine, tomatoes and 1/2 cup Parmesan cheese. Stir-fry until all is mixed well and heated through. Top with remaining cheese.
Makes 4 to 6 servings.