Shrimp, Chicken and Vegetable Fettuccine
Shrimp, Chicken And Vegetable Fettuccine is an impressive dinner. Made with 12 oz. uncooked fettuccine, 2 medium zucchini, 2 medium carrots, scraped, 1 clove garlic, crushed and 1/2 lb. boneless chicken breast, skinned and cut into 2-inch strips, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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