8 oz Tomato fettuccine

4 c Garlic -- minced

1/2 c White wine

2 tb Capers

1/4 lb Cherry tomato -- cut in half

1 x Parsley --

2 tb Olive oil -- divided

1 lb Chicken -- boneless, skinles

2 tb Dijon

1/2 ts Pepper

2 ea Bell pepper -- (green or yell

Cook fettuccine according to package directions. In large skillet, heat >>>> 1 tbsp. oil over high heat. Add garlic, cook 1 min. until very lightly browned. Add chicken, cook, stirring 2-3 minutes until almost cooked through. Add wine, bring to a boil & cook 2 min. Stir in mustard, capers & pepper. Cook until just heated through; cover & keep warm. Drain pasta. In same saucepan, heat re- maining 1 tbsp. oil over high heat. Add tomatoes & peppers; cook, stirring 3-4 minutes until tender-crisp. Return pasta to pot & toss well. To serve, place fettuccine mixture on large platter. Spoon chicken mixture on top. Garnish. (297 cals.; 23 grams protein; 8 g. fat; 80 mg. chol.;30 grams carbs.; 303 mg. sodium) FROM: LYNDA MCCORMICK (WCDJ16B) Lynda/TX*