Sorry about the lack of updates folks. I'm working on my MS thesis (known affectionately as 'the thesis baby') this semester and have no free time. I even broke down and *finally* bought a laptop so I can work on the baby whenever I want to, even if I'm not at the lab or my apartment! Sigh...
After a long day with the baby, food always sounds awesome. This recipe is pretty quick and easy and it tastes awesome!
Fettuccine with Chicken and Vegetables
1 9oz. package refrigerated fettuccine (I never use this: I just get the normal dry stuff and cook it)
2 c. small broccoli flowerets
1/2 c. Italian dressing
1 lb. chicken breast strips cut for stir-fry
1 med. red onion, cut into thin wedges (As much as I don't like onion normally, this is good stuff...don't cut it from the recipe!)
1/4 tsp. garlic pepper (Substitute 1/8 tsp. garlic powder and 1/8 tsp. pepper if you're like me and don't have this stuff)
1/2 c. sliced, drained roasted red bell peppers (7oz. jar)
Shredded Parmesan cheese (optional)
Cook and drain fettuccine as directed on package. Add the broccoli to the boiling pasta/water during the last 5 minutes of cooking. Drain pasta and broccoli together. Cover to keep warm.
Meanwhile, in a 12" non-stick skillet, heat 2T. of the Italian dressing over medium-high heat. Cook chicken, onion and garlic pepper in dressing until chicken is no longer pink (4-6 minutes).
Stir bell peppers and remaining dressing into chicken mixture. Cook 2-3 minutes, stirring occasionally, until warm. Serve chicken mixture over fettuccine and broccoli. Serve with cheese.