1 red bell pepper, Sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
6 oz mushrooms, capped and thinly sliced
1 sweet onion, sliced
1 large carrot, julienned
2 cups broccoli flowers
¼ cup fresh cilantro, finely chopped
¼ cup fresh parsley, chopped
1 cup chicken broth
8 oz fettuccini
Prepare the sauce according to the directions (see below), lower heat to just enough to keep it warm.
Cook the pasta according to package directions, drain and set aside
While the pasta is cooking, seam the veggies in the chicken broth until tender, yet still a little crunchy/crispy. Drain and set aside.
Grill the chicken until done, cut into about ½ inch cubes
Mix the steamed veggies and chicken into the sauce mixture, mixing thoroughly, then spoon over pasta. Garnish with the cilantro and parsley, and sprinkle additional Parmesan cheese, and, if preferred, freshly ground pepper.
Alfredo Sauce
2 cups Whipping Cream
1 cup Parmesan Cheese, freshly grated
4 Tbsp Butter
Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The alfredo sauce should generally be creamy.
Boil your favorite pasta and drain. Blend in enough sauce to make well coated. Then add your favorite seafood or combination of seafood to create a excellent dish that will be well received. Alfredo sauce is known for it's creamy texture and mild delicious flavor.
NOTE: You can substitute Scallops, Shrimp. Fish or Lobster for the chicken to have a nice change of pace with this recipe.
