Italian Crispy Broccoli With Fettucine

• 4 Tbsp. extra virgin olive oil
• 4 c. broccoli flowerets (2 1/2 x 1/4-inch), washed and dried
• 1 tsp. red pepper flakes (I used 1/2 tsp. in O.C.)
• 2 tsp. minced garlic
• 2 oz. thinly sliced Prosciutto or peppered ham, cut in small strips
• 1 small red pepper in strips
• 1/2 lb. fettucine, cooked al dente
• 3/4 c. chicken stock
• 1/2 c. grated Parmesan

1. Heat oil in wok or skillet and add broccoli.
2. Cook, covered, for 4 minutes, stirring occasionally until tender crisp.
3. Add red pepper flakes, garlic and ham and cook, stirring, 1 minute. Transfer mixture to a bowl and add red pepper, fettucine and chicken stock to the wok.
4. Cook, covered, 3 or 4 minutes or until heated through.
5. Add broccoli mixture and salt and pepper to taste and combine well.
6. Sprinkle with Parmesan.
7. Serves 4.

extra virgin olive oil, broccoli flowerets, red pepper, garlic, ham, red pepper, fettucine, chicken stock, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323880 (may not work)