1 lb penne or other pasta

2 T butter

1 lb boneless skinless chicken breasts

Salt and Pepper to taste

2 T olive oil

1 medium onion chopped

1/2 lb mushrooms sliced

1 red bell pepper chopped

5 garlic cloves finely minced

1 cup water

1 chicken bouillon cube

1 1/4 cups heavy cream

2 T thyme

3/4 cup parmesan grated

3 T parsley chopped

Cook the pasta until al dente and toss with butter. For quicker, more even cooking, slightly flatten chicken breasts with a kitchen mallet. Season with salt and pepper

Heat a skillet over hight heat. Add 1 T oil. Add chicken and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.

Add remaining 1 T oil to pan. Add onion and cook until softened. Add mushrooms and cook until golden brown. Add the bell pepper and garlic, stir and cook for about 2 minutes. Deglaze pan with water and the bouillon cube, scraping the bottom of the pan. Add cream and thyme. Bring to a simmer. Let simmer 2-3 minutes, then turn off the heat. Add Parmesan slowly, whisking constantly until melted. Add salt and pepper to taste. Add sliced chicken and parsley to sauce, then toss with pasta. Makes 4 servings.