Instructions: Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate.

Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and saute 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.

Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.

This recipe yields 4 first-course servings.

Comments: "While vacationing in northeastern Minnesota, I had dinner at the Cove Point Lodge in Beaver Bay. The highlight of my meal there was called Lucca pasta, a blend of Tagliatelle, chicken and vegetables in a creamy, slightly spicy sauce," says Debra Adam of St. Paul, Minnesota.

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