Shelly's Recipe

SHRIMP, CHICKEN AND VEGETABLE FETTUCCINE

Category: Pasta

12 oz fettuccine, cooked al dente
2 medium zucchini and peeled carrots, cut into strips
1 clove garlic, crushed
1/2 lb boneless, skinless chicken breasts, cut into 2 inch strips
1 tsp grated lime zest
1 tbsp. minced parsley
3 tbsp. olive oil
1/2 medium red bell pepper, seeded
4 green onions, chopped
1/4 lb shrimp
1/2 cup white wine
2 pinches hot red pepper or 2 dashes hot red sauce

After pasta is done, toss lightly with 1 tsp olive oil and keep warm. Heat remaining 2 tbsp. oil in a large skillet. Saute garlic lightly. Add vegetables, cook, tossing until crisp-tender. Add chicken strips, cook, stirring until opaque, about 3 minutes. Add shrimp, cook, tossing until opaque, about 1-2 minutes. Stir in wine, hot pepper flakes, lime zest and parsley. Bring to a boil quickly, pour over cooked pasta in serving bowl. Toss to combine.