Chicken broth - 1 liter
Pasta bows - 225 g
Boiled chicken breast - 1 piece
Garlic - 1 clove
Grated Parmesan cheese - 1/2 cup
Red sweet pepper - 1 pc
Green bell pepper - 1 pc.
Yellow bell pepper - 1 pc.
Basil - 6 leaves
Yellow, red and green peppers cut into strips.
Boil the pasta in chicken broth.
We proceed to the Alfredo sauce. Heat 3 tablespoons oil and 1/2 cup chicken broth in a saucepan over medium heat. Keep up until the butter has melted.
After add the minced garlic, 1 teaspoon salt, 1 tsp. Pepper, then slowly add 1/2 cup grated Parmesan cheese. Cook over medium heat, stirring from time to time.
Pepper fried in oil for about 6 minutes. We spread the chicken and pour Alfredo sauce. Keep on heat for 5 minutes. Paste portions decompose skeet. Pour the sauce over the top with chicken and peppers.