In a small bowl, season chicken breasts with Season Up and allow to marinate.
Cook fettuccini as per package instructions, toss in 1 tablespoon of olive oil and set aside.
In a medium pot, heat butter and remaining oil add chicken breasts and cook for 3 minutes.
Add garlic, onion and pimiento/seasoning peppers to the pan until onions are translucent.
Add curry powder and cook for 2 minutes, stirring occasionally to incorporate
Add flour to the pot and cook for 1 minute to make a roux.
Slowly pour Evaporated Milk into the pot stirring to make a thick sauce.
Add Cubes, cheese, red bell peppers, green peas, chadon beni/cilantro and Masala Magic to the sauce and cook for a further 3 minutes. If sauce is too thick, add ½ cup water slowly until it thins out.
Toss cooked fettuccine in the sauce. Serve hot.