Chicken Breast and Linguine in White Wine Sauce

In a large skillet, melt butter; add crushed garlic and saute until soft.

Add onion and bell pepper (red and green); saute until soft.

Add chicken breasts and saute over medium-high heat until almost done, about fifteen minutes.

Add white wine, Italian seasoning, lemon juice and parsley flakes; cover and continue to heat over medium to low heat until chicken is done.

Add cream; cover and continue to heat.

(Linguine should be almost ready to serve.)

If needed, mix cornstarch in about 1 1/2 tablespoons water and stir into sauce for thickening.

It should not be too thick, but the consistency of a creamy sauce.

Remove chicken and place on a plate.

Pour sauce over drained linguine in a pot or bowl and mix.

Serve linguine on the side.

Sprinkle with grated Parmesan cheese, if desired.

A nice green salad with Italian dressing and garlic bread or sticks, served with a chilled white wine will top off a great meal.

Try spumoni for dessert.

Make it a perfect evening; put on an Italian opera or a great Italian singer on the tape deck or CD player.

If it's a really romantic evening, set the table with red and white linen, candles and dim the lights.