Fettuccine Paolo

1 1/3 c. red bell pepper, thinly sliced
4 tsp olive oil
1 tsp. chopped garlic
1 pkg. fettuccine
1 1/3 c. chicken stock
4 tsp balsamic vinegar
1/2 c. sun dried tomatoes
1/2 c. marinated artichoke hearts with liquid
1 1/2 c. grilled chicken, sliced
2 Tbsp fresh basil, thinly sliced
2 tsp. grated Parmesan cheese
salt and pepper to taste

In large saute pan, heat olive oil over medium heat. Add peppers and cook 3 minutes or until soft. Add garlic and saute for 30 seconds. Add stock and vinegar, bring to a boil, and simmer until reduced by half. Add sun dried tomatoes, artichokes with liquid, chicken, and basil. Season with salt and pepper. Keep warm. In large pot cook fettuccine and drain. Add to pasta sauce and mix thoroughly. Top with Parmesan cheese.