Ingredients
1. Boneless, skinless chicken breasts halves, cut into ½ inch strips (2)
2. uncooked linguine pasta or vermicelli (8oz)
3. pepper (1/8tsp)
4. salt (1/4tsp)
5. flour (2tbsp)
6. milk (3/4c)
7. chopped fresh basil (2tsp)
8. grated parmesan cheese (4tbsp)
9. yellow bell pepper, cut into ¼ inch strips (1)
10. green bell pepper, cut into ¼ inch strips (1)
11. red bell pepper, cut into ¼ inch strips (1)
12. sliced fresh mushrooms (1 1/2c about 4oz)
13. cooking spray

Method of preparation:-
1. Cook pasta in a pot according to the instructions on package. Drain it and wash it with hot water.

2. Take a small bowl, blend flour, milk, salt an pepper in it until the mixture becomes smooth. Keep the bowl aside.

3. Take a nonstick frying pan, grease it with cooking spray. Place it over medium high heat. Fry chicken and mushrooms in it for about 3 minutes by stirring.

4. Add bell peepers in it and fry them for about 3 to 5 minutes until the peppers get crispy and chicken gets pink. Add milk mixture in it and cook it for 2 to 3 minutes until the mixture gets thickened. Mix basil and 3 tablespoon of parmesan cheese in it. Add cooked pasta in it and mix it.

5. Take a serving dish, place the mixture in it with spoon and sprinkle the remaining parmesan cheese over it. Serve it at once.

Number of servings – 6