Shrimp, Chicken And Vegetable Fettuccine

• 12 oz. uncooked fettuccine
• 2 medium zucchini
• 2 medium carrots, scraped
• 1 clove garlic, crushed
• 1/2 lb. boneless chicken breast, skinned and cut into 2-inch strips
• 1 tsp. grated lime zest
• 1 Tbsp. minced, fresh cilantro
• minced, fresh parsley
• 3 Tbsp. olive oil
• 1/2 medium red bell pepper, seeded
• 4 green onions
• 1/4 lb. shrimp
• 1/2 c. white wine
• 2 pinches hot red pepper flakes or 2 dashes hot red sauce

1. Cook pasta according to package directions until al dente; drain and toss lightly with 1 tablespoon olive oil and keep warm. Cut zucchini, bell pepper, carrots and green onions into julienne strips.
2. Heat remaining 2 tablespoons olive oil in large skillet. Saute garlic lightly; add zucchini, bell pepper, carrots and green onions.
3. Cook, tossing, until crisp-tender.
4. Add chicken strips; cook, stirring, until opaque (about 3 minutes).
5. Add shrimp; cook, tossing, until opaque (about 1 to 2 minutes).
6. Stir in wine, hot pepper flakes, lime zest and cilantro.
7. Bring to boil quickly; pour over cooked pasta in serving bowl.
8. Toss to combine.
9. Garnish with minced fresh parsley.
10. Makes 4 to 5 servings.
11. Also may be served over rice.

fettuccine, zucchini, carrots, clove garlic, chicken breast, lime zest, fresh cilantro, parsley, olive oil, red bell pepper, green onions, shrimp, white wine, hot red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366760 (may not work)