Fettuccine Primavera Recipe

Ingredients

• 1 package (16 ounces) fettuccine, cooked and drained
• 1 cup small broccoli florets
• 10 asparagus spears, trimmed and cut into 1-1/2-inch pieces
• 2 tablespoons water
• 2 boneless skinless chicken breast halves, cut into 1-inch strips
• 6 tablespoons butter, divided
• 1 small zucchini, sliced
• 1 cup diagonally sliced carrots
• 1 cup sliced mushrooms
• 1 cup snow peas
• 1/2 cup sweet red pepper strips
• 1/2 cup sliced green onions
• 1 garlic clove, minced
• 2 tablespoons Crisco® Pure Olive Oil
• Salt and pepper to taste
• 2 cups heavy whipping cream
• 1/2 cup minced fresh parsley
• 1/2 cup shredded Parmesan cheese

Directions

• In a large saucepan, cook fettuccine according to package directions; drain. Meanwhile, place broccoli and asparagus in a small microwave-safe bowl. Add water; cover and cook on high for 2 minutes. Immediately rinse vegetables with cold water; drain thoroughly. Set aside.
• In a large skillet, stir-fry chicken in 2 tablespoons butter for 3 minutes or until no longer pink. Remove chicken from skillet and set aside. In same skillet, cook zucchini, carrots, mushrooms, snow peas, red pepper, green onions and garlic in remaining butter and olive oil until tender. Transfer vegetables, including broccoli and asparagus, to a large bowl. Season with salt and pepper.
• In same skillet, bring cream to a boil. Boil for 2-3 minutes, stirring constantly. Add cooked fettuccine and parsley to cream; toss until noodles are coated. Add fettuccine mixture to vegetables. Add chicken and toss to combine. Place on serving platter. Sprinkle with cheese. Serve immediately. Yield: 4 servings.

Fettuccine Primavera published in Taste of Home Cooking School Collection Spring 2007, p54