2 ounces olive oil |
1 tablespoon garlic, fresh, chopped |
1/2 cup onion, cut in large chunks |
1/2 cup green pepper, diced in large pieces |
1/2 cup red pepper, diced in large pieces |
1/8 teaspoon cayenne pepper |
1 cup chicken stock |
1 cup v 8 vegetable juice |
1 -3 tablespoon cornstarch (mix about a tablespoon with a couple table spoons cold water to form a slurry) |
salt and pepper, to taste |
10 ounces fettuccine (cooked al dente) |
1 tablespoon parmesan cheese |
1 chicken breast, boneless, skinless, cooked and sliced in strips |
1 teaspoon parsley, chopped |