Chicken and Shiitake Alfredo

Ingredients
1 share (4 oz) Shiitake mushrooms
2 tablespoons butter or margarine
3/4 cup chopped sweet red bell pepper
8 ounces boned and skinned chicken breasts (cutlets), thinly sliced
1 cup heavy (whipping) cream
1 cup frozen green peas
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
4 ounces capellini (angel hair) pasta, freshly cooked and drained

Method
Remove stems from Shiitake mushrooms (use in stews, to flavor broths, etc.); cut each cap in half, then into 4 to 6 slices; set aside. In a large skillet melt butter. Add red pepper; cook and stir until slightly softened, about 3 minutes. Add chicken and reserved mushrooms; cook and stir until chicken is tender, about 3 minutes. Add cream, peas, salt and black pepper; boil, uncovered, until sauce is slightly thickened, about 4 minutes, stirring often. Stir in Parmesan cheese. Spoon over pasta; serve immediately.
Yield: 2 to 3 portions about 5 cups