Porcini,Broccoli And Red Pepper Fettucine Alfredo

• 1 package (12 oz.) fettucine noodles
• 6 tablespoons butter
• 1 tablespoon fresh rosemary leaves, chopped
• 1 clove garlic, peeled and minced
• 1/2 cup chopped red bell pepper
• 1 package (8 oz.) fresh porcini mushrooms or package (1/2 oz.) dried porcini mushrooms, reconstituted according to package directions
• 1/4 cup shallots, minced
• 1-1/2 cups fresh broccoli flowerets
• 1 jar (16 oz.) prepared Creamy Alfredo Sauce
• 2/3 cup chicken broth
• Freshly grated Romano cheese

1. Cook fettucine in boiling water, according to package directions. While fettucine is cooking, melt butter in small fry pan and saute' rosemary, garlic, bell pepper, mushrooms and shallots over medium heat, until garlic and shallots are turning light brown.
2. Heat Alfredo Sauce with chicken broth in a 2-quart saucepan, over medium-low heat, stirring frequently. When sauce is hot, stir in all ingredients cooked in butter and stir to blend. Keep hot.
3. When fettucine is cooked, drain off water and add broccoli; pour Alfredo mixture over and fold to coat and combine. Turn into pasta serving bowl or deep platter. Serve wtih freshly grated Romano cheese. Serve hot.

fettucine noodles, butter, rosemary, clove garlic, red bell pepper, porcini mushrooms, shallots, fresh broccoli flowerets, alfredo sauce, chicken broth, romano cheese

Taken from www.epicurious.com/recipes/member/views/porcini-broccoli-and-red-pepper-fettucine-alfredo-1200572 (may not work)