CHICKEN CONFETTUCCINE

2 c. Rotisserie-roasted chicken
5 Tbsp olive oil
1/2 of 1 lb. box fettuccine (or your favorite pasta)
1/2 c. Confetti Mild Pepper Ribbons
1 c. chicken broth
2 c. chopped spinach leaves
2 Tbsp minced fresh basil (or 1½ tsp dried basil)
1/2 c. fresh grated parmesan cheese

Boil fettuccine in water with 2 Tbsp olive oil and 1 tsp salt for 10 min, stirring to prevent sticking. Drain. Set aside.

Remove skin from chicken. Cut in bite-sized pieces. On medium heat, saute chicken in 3 Tbsp olive oil until light brown. Stir in peppers, broth, spinach, and basil. Add fettuccine and cook a few minutes until heated thoroughly. Add a dash salt and black pepper to taste. Top with cheese. Serve immediately.