T.G.I. Friday's Spicy Cajun Chicken Pasta

4 tablespoons butter
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, sliced and quartered
1 clove garlic, pressed
2 boneless, skinless chicken breast halves, cut into bite-sized pieces
2 teaspoons olive oil
1 medium tomato, chopped
4 to 6 mushrooms, sliced (1-1/4 cup)
1 cup chicken stock
Salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
4 to 6 quarts water
12 ounces fettuccine
2 teaspoons chopped fresh parsley

Directions

1. Bring water to a boil in a large pot and cook the fettuccine 10-12 minutes or until al dente
2. Melt two tablespoons butter in a large skillet over medium-high heat
3. Saute bell peppers, onions, and garlic in the butter for 8-10 minutes or until the vegetables begin to soften slightly
4. Prepare a medium skillet over high heat with olive oil. When the pan is hot, add the chicken and cook, stirring for 5-7 minutes or until the chicken shows no pink
5. Add the chicken to the vegetables
6. Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and simmer 10-12 minutes until it thickens
7. Drain the noodles and add two tablespoons of butter and toss
8. Divide chicken and vegetable sauce evenly over the noodles. Toss with parsley.

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