Instructions: Saute chicken in a 6 quart casserole with oil until borown; add minced garlic, parsley, salt and pepper and saute for 3 minutes. Add crushed tomatoes and bring to a boil. Cover pot and simmer on low heat for 45 minutes. Add onions and peppers. Saute lightly for 15 minutes. Add more salt and pepper to taste. Serve over fettuccine with parmesan.

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