Shrimp, Chicken And Vegetable Fettuccine - cooking recipe

Ingredients

12 oz. uncooked fettuccine
2 medium zucchini
2 medium carrots, scraped
1 clove garlic, crushed
1/2 lb. boneless chicken breast, skinned and cut into 2-inch strips
1 tsp. grated lime zest
1 Tbsp. minced, fresh cilantro
minced, fresh parsley
3 Tbsp. olive oil
1/2 medium red bell pepper, seeded
4 green onions
1/4 lb. shrimp
1/2 c. white wine
2 pinches hot red pepper flakes or 2 dashes hot red sauce

Preparation

Cook pasta according to package directions until al dente; drain and toss lightly with 1 tablespoon olive oil and keep warm. Cut zucchini, bell pepper, carrots and green onions into julienne strips.
Heat remaining 2 tablespoons olive oil in large skillet. Saute garlic lightly; add zucchini, bell pepper, carrots and green onions.
Cook, tossing, until crisp-tender.
Add chicken strips; cook, stirring, until opaque (about 3 minutes).
Add shrimp; cook, tossing, until opaque (about 1 to 2 minutes).
Stir in wine, hot pepper flakes, lime zest and cilantro.
Bring to boil quickly; pour over cooked pasta in serving bowl.
Toss to combine.
Garnish with minced fresh parsley.
Makes 4 to 5 servings.
Also may be served over rice.