Chicken Paprikash over Fettuccine

12 oz package Pasta Valente Vegetable Fettuccine

4 chicken breasts, skinned and boned
1 green bell pepper 
1 medium Vidalia Onion
6 Tbsp butter 
4 Tbsp flour
1 cup milk 
1 cup chicken stock
2 Tbsp paprika
salt and pepper to taste

Cut chicken breasts, peppers and onions into uniform strips. In 2 Tbsp of butter saute vegetables and chicken approximately 8-10 minutes, or until chicken is cooked thoroughly.. Set aside. In a separate saucepan melt remaining butter and whisk in flour. Add milk and let the thicken over medium heat. Stir occasionally. Add chicken stock, paprika, chicken and vegetables. Let simmer 10 minutes, and adjust seasoning with salt and pepper. 
Cook pasta is boiling water, following package directions. Drain, pour sauce over hot pasta and serve.
Serves 4-6 people