In large skillet, saute the chicken, mushrooms, onion and peppers in olive oil until chicken is no longer pink. Combine flour and broth until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add the sour cream, salt, pepper; cook and stir until heated through (do not boil).
Serve over pasta.
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