Instructions: Cut bell peppers into thin strips. Melt butter in a skillet over medium-high heat. Add bell pepper and garlic, and cook until butter is slightly browned. Stir in whipping cream; simmer 5 minutes or until liquid is slightly reduced. Remove from heat, and stir in cheese, salt, and pepper. Serve over hot fettuccine.

This recipe yields 6 to 8 servings.

For Chicken-Three-Pepper Fettuccine: Cut 4 boneless, skinless chicken breasts into thin strips; cook with bell pepper and garlic until butter is slightly browned and chicken is no longer pink.

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