Fettucini

2 ~ lbs. Chicken
3 ~ TBS Butter
Peppers (green or red)
1/2 ~ cup white grape juice (this can be skipped if needed)
1/2 ~ cup Chicken Broth
2 ~ cups Cream
1 ~ cup Mushrooms (sliced)
1/2 ~ tsp salt
3/4 ~ cup Parmesan Cheese
1/4 ~ cup fresh minced Basil
12 oz. Fettucini

Saute peppers and mushrooms in sauce pan until tender, add broth and boil 5 minutes, add cream and cook 4  minutes more.  Take from burner then add cheese and basil.  Pour over cooked pasta.