Fettuccine Alfredo with Chicken and Vegetables

A family favourite!  Kids will eat the pasta and chicken…plus a veggie or two and adults enjoy it all.  Based on a recipe from the 2014 Milk Calendar.

2 tbsp butter, divided
2 boneless, skinless chicken breasts, cut into thin strips
2 cloves garlic, minced
1 tbsp dried Sun-dried Tomato and Herbs seasoning
300g fettuccine pasta
1 small onion, diced
5 small mushrooms sliced
1 cup chopped broccoli
2 tbsp all purpose flour
1/2 tsp pepper
2 1/2 cups milk
1/4 cup cream cheese
1 cup shredded Mozzarella cheese
1/3 cup grated Parmesan cheese
1 tomato diced

1. In large skillet, melt 1 tbsp butter over medium high heat; saute chicken, broccoli, garlic and seasoning for about 8 min or until chicken is browned and no longer pink inside.  Transfer to a bowl; set aside.
2. Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 minutes or until al dente.
3. Return skillet to medium high heat; add butter.   Saute onions and mushrooms  over medium high heat for about 5 min or until onions are translucent.  Sprinkle with flour; stir in pepper and cream cheese and cook, stirring for 2 min. or until cream cheese has melted and mixed smoothly with flour and pepper.  Gradually stir in milk; cook, stirring for about 5 min or until creamy, smooth and thickened.  Remove from heat; stir in mozzarella and Parmesan cheese.
4. Drain pasta and return to pot.  Pour in sauce, reserved chicken and tomato and toss to coat.

Fettuccine with Spicy Vodka Shrimp and Vegetables

This is from Food and Drink Spring 2001.  Loved the flavour of the shrimp.  If you want to change the pasta to a quinoa that works really well too.

3 tbsp olive oil
750 g large deveined raw shrimp, peeled but with tails left on
2 cloves garlic, finely chopped
1/2 to 1 tsp chilli pepper flakes
Salt and freshly ground pepper
1/3 cup vodka
2 small red bell peppers, cut into thin strips
1 fennel bulb, trimmed and cut into thin strips
1 cup chicken stock
1 cup whipping cream
1 tbsp grated orange zest
375 g fettuccine
1/3 cup chopped flat leaf parsley

1. Place half of the oil in a large non stick heavy skillet and heat over high heat until almost smoking.  Add shrimp, garlic, chilli pepper flakes, salt and pepper to taste.  Cook, stirring for about one minute or until shrimp are pink and almost cooked through.  Add vodka and ignite with a match.  Cook, shaking pan, until flames subside.  Transfer shrimp and juices to a bowl.
2. Add remaining oil to skillet and heat until hot.  Add red pepper and fennel strips and cook, stirring for two minutes or until tender crisp.  Transfer to bowl with shrimp.
3. Add stock, cream and orange zest to skillet.  Bring to a gentle boil (take care that it doesn't boil over) until sauce has reduced by about half in volume.  Season with salt and pepper to taste.  Return shrimp and vegetable mixture to skillet and heat through.
4. Meanwhile cook fettuccine in a large pot of boiling slated water until just tender but firm.  Drain well.  Return to pot.  Toss with shrimp and vegetable mixture and sprinkle with parsley.  Divide among warm pasta bowls or plates and serve immediately.