Every good thing given and every perfect gift is from above, coming down from the Father of lights,
with whom there is no variation or shifting shadow. (James 1:17)

Creamy Chicken Fettuccini

12 oz. Fettuccine, uncooked
8 oz. boneless chicken breasts, cut in ½” cubes
8 oz. mushrooms, sliced
½ cup diced red bell pepper
1½ cups mayonnaise
¾ cup milk
¼ cup Parmesan cheese
3 T. minced fresh basil or 1 t. dried basil
1 t. coarsely ground black pepper
½ t. paprika

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Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and sauté over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Remove chicken from the pan. Recoat the skillet with cooking spray. Add the mushrooms and red pepper; sauté until tender, about
5 minutes. Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl. Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated. When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately. Makes 6 servings.