Chicken Vesuvio

2 chicken breasts (cut into 4 cutlets)

1 cup chicken broth

1/2 cup dry white wine

4 tablespoons butter

1/4 cup chopped green onions

1 medium tomato - diced

2 cloves garlic - finely chopped

1 cup frozen peas

1/2 teaspoon red cayenne pepper

1/2 cup fresh grated romano cheese

1 lb fettucine - cooked el dente

salt and pepper to taste

Melt the butter in a large skillet.
Place your 4 chicken cutlets in the skillet and cook for 3 - 4 minutes on each side.

Add the chicken broth and white wine.
Cook for another minute or two.
Remove the chicken from the skillet.
Keep warm.
Add onions, garlic, cayenne, salt, pepper and peas to the skillet.
Cook until the peas are almost tender.
Add the tomatoes.
Add the cooked pasta and warm through.
Place pasta mixture in a large pasta serving bowl.
Slice the chicken cutlets into 1/2 inch strips.
Place on top of the pasta mixture.
Sprinkle with fresh grated romano cheese.

Serve with hot italian bread.