Ranch House Fettuccine

• 8 ounces fettuccine
• 1 (16 ounce) package fresh broccoli florets
• 1 medium bell pepper, diced
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 3/4 cup cooked ham, cut into thin strips
• 1 (6 ounce) package grilled chicken breast strips
• 4 halves sun-dried tomatoes packed in oil, drained and chopped
• 2 teaspoons minced fresh rosemary
• 1 (8 ounce) bottle ranch dressing
• 1/4 freshly grated parmesan cheese

1. Prepare pasta according to package directions. Drain and keep warm.
2. Saute broccoli and bell pepper in hot oil in a large skillet over medium-high heat for 7 minutes, or until crisp-tender; add garlic, and saute for 2 minutes.
3. Stir in ham, chicken, and tomatoes; sprinkle with rosemary. Cook, stirring occasionally, until throughly heated.
4. Toss together warm pasta, broccoli mixture, and 1/2 cup ranch dressing.
5. Serve with remaining ranch dressing on the side.

fettuccine, fresh broccoli florets, bell pepper, olive oil, garlic, ham, tomatoes, fresh rosemary, parmesan cheese

Taken from www.food.com/recipe/ranch-house-fettuccine-114232 (may not work)